- 5 pounds potatoes, peeled and cut into wedges
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 2 large egg whites, beaten
- 1 cup (8 ounces) reduced-fat sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter, melted
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 12 servings (3/4 cup each)
Reviews forClassic Make-Ahead Mashed Potatoes
"I have made many dinners with a potato dish that is almost the same. I don't use egg whites and I add some garlic salt to the mix. You can make this 3-4 days in advance to save time on the actual day of the dinner. I usually leave a bit of chunk so that it's not totally creamed. No matter how many times I serve it the response is always the same. "fabulous, these are the best ." If you do it in the crockpot, be careful and do only on low. I've also preheated them in the microwave before putting them in the crockpot. No matter how you cook them, they are delish !!!"
"These were great and reminded me of the ones my mother in law makes. easy to follow recipe!"
"I made these mashed potatoes on the day before Thanksgiving. The only change was that I mashed them with a mixer. The potatoes came out a bit chunky but they were quite good. I think next time I would add some milk when I'm mixing them. I did add milk when I served the leftovers a couple of days later, and that improved the consistency."
"You people do realize you are supposed to take your turkey out to rest on the counter for 30-60 minutes? Perfect time to throw your potatoes in the oven."
"The easiest way that we've found to reheat mashed potatoes and it doesn't take up oven space, is to put the potatoes in a glass bowl and put them oven simmering water (double boiler style). They turn out nice and moist. After making the potatoes put them in the same bowl that you'll use to warm them up. Simple clean up."
"I make something similar but heat them up in a crockpot, works great and doesn't take up any oven room"
"They turned out pretty good, although I barely had enough room in the oven for them and the turkey."
"This recipe was so-so. There are many other mashed potato recipes on this website that are really much better. Quite time consuming for not much deliciousness.- Theresa"
"Made these for Thanksgiving and my 8 adult dinner guests almost finished them! I made them exactly as directed using the oven, not a crockpot. Much easier than preparing and mashing potatoes on Thanksgiving morning. Not to mention the pan and other utensils used for prep are all cleaned up already. I will make these again."