Make Ahead Mashed Potato Recipe
When there's a recipe for Make Ahead Mashed Potatoes, Thanksgiving is as easy as it gets. Mash them up a day or two before, then gently reheat them in the oven or slow cooker. Every bite is creamy, fluffy bliss.
Servings 12 people
- 5 pounds potatoes peeled and cut into wedges
- 8 ounces reduced-fat cream cheese (1 package) cubed
- 2 egg whites beaten
- 1 cup reduced-fat sour cream
- 2 teaspoons` onion powder
- 1 teaspoon Salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon butter melted
Place the potatoes in a large pot or 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 egg whites, sour cream, onion powder, salt, and pepper; stir into potatoes until blended.
Transfer to a greased 3-quart baking dish. Drizzle potatoes with melted butter. Cover and refrigerate overnight.
Remove potatoes from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, for 50 minutes. Uncover potatoes; bake 5-10 minutes longer or until a thermometer inserted into the potatoes reads 160 degrees.