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Make ahead mashed potatoes
Nb persons: 12
Yield:
Preparation time:
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| Make-Ahead Mashed Potatoes | |
| 5# | potatoes, peeled and quartered (about 15 medium) |
| 8 ounces | cream cheese |
| 1 cup | sour cream |
| 1 stick | butter |
| 2 teaspoons | onion powder |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
| 2 | egg whites, slightly beaten |
| ½ stick | butter |
Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly, place in covered container and refrigerate (Can be stored in the removable liner of crockpot)
Take out of refrigerator about 3-1/2 hours before you plan to serve them. Place in slo-cooker. Dot with margarine or butter. Cook, on low for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more. Makes 12 servings.
These can be made up to a week ahead.
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