Shirley's Recipes

Note: This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.

Name: Make-Ahead Mashed Potatoes II
Key Ingredient: potatoes
Preparation: mash; blend; bake
Cuisine: American
Source: The Oregonian FOODday/Jeanne Jones
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: 1:40
Occasion: Thanksgiving
Comments: Low-fat version of Make-Ahead Mashed Potatoes
Servings: 12

5 pounds potatoes, peeled and quartered (about 15 medium)
6 ounces reduced-fat cream cheese
1 cup light sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 egg whites, slightly beaten
1 tablespoon margarine

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. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate.
Take out of refrigerator 30 minutes before baking. Preheat oven to 350F. Bake, covered, 40 minutes or until steaming hot in center.

Note: This can be mae up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.