Make ahead Mashed Potatoes
These are perfect for Thanksgiving or any time that you are asked to bring the mashed potatoes to a party. They are made ahead, but so creamy and delicious that you are the only one that will know that you didn't make them to serve. The key here is the ricer. ENJOY!
Course Side Dish
Cuisine American
- 5 pounds Yukon gold potatoes peeled and cut into large dice
- 1 package 8 ounces reduced-fat cream cheese, cubed
- 2 large egg whites beaten
- 1 cup sour cream
- 2 teaspoons onion powder optional
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter melted
Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, rice potatoes and mix with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight or up to 2 days.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°
Keyword make ahead mashed potatoes, mashed potatoes