Make-Ahead Mashed Potatoes
I make this during the holidays because it is done the day before the event and heated up.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
meatless
thanksgiving
side dish
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 tablespoon butter melted
- 1/2 teaspoon pepper
- 2 teaspoons onion powder
- 1 cup reduced-fat sour cream
- 2 egg whites beaten
- 5 pounds potatoes peeled and cut into wedges
- 1 8 oz package reduce-fat cream cheese, cubed
- Carbohydrate 40.4755426783657 g
- Cholesterol 19.7277604177568 mg
- Fat 6.42543965755868 g
- Fiber 4.16943423498058 g
- Protein 6.96949220352995 g
- Saturated Fat 4.0937838346675 g
- Serving Size 1 1 Serving (224g)
- Sodium 563.481516340527 mg
- Sugar 36.3061084433851 g
- Trans Fat 1.53646354250956 g
- Calories 247 calories
Place potatoes in a large saucepan 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 peper; stir into potatoes until blended. Transfer to a greased 3 quart baking dish. Drizzle with butter. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350? for 50 minutes. Uncover and bake for 5-10 minutes longer or until a thermometer reads 160?.
