Yummy Potatoes

I made these for Thanksgiving. They were awesome because I made them the day before and then just warmed them up in the crockpot Thanksgiving Day!

Make Ahead Mashed Potatoes

A great time saver on Thanksgiving, freeing you up to enjoy the company of your guests instead of fixing yet another last minute dish.

5lb. potatoes, peeled and quartered (about 15 med)
6 oz. light cream cheese
1 cup light sour cream
2 tsp. onion powder
1 tsp. salt
½ tsp. pepper
2 egg whites, slightly beaten
1 tbsp margarine--

Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are not lumps. Add cream cheese, sour cream, salt, pepper and egg whites; blend well. Spray a 9-by-13 inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 7 days.

Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center.

Note: Alternately, potatoes can be reheated in a slow cooker. Take potatoes out of refrigerator about 3 ½ hours before you plan to serve them. Place in slow cooker. Dot with margarine or butter. Cook on low heat for 3 hours stirring once or twice. They can be held an additional 30 minutes or more. This is a great way to save oven space when trying to complete your Thanksgiving dinner.