The Best Mashed Potatoes Ever5 pounds potatoes, peeled and quartered
8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
Salt and freshly ground black pepper to taste
2 egg whites, slightly beaten
4 tablespoons butter
In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. In the same cooking pan, mash potatoes your favorite way; with a potato masher, potato ricer or electric mixer. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, blend well. Spoon into a sprayed (Pam or the like) large casserole dish or crockpot dish. Allow to cool slightly, dot with butter, cover, and refrigerate. You can refrigerate these 2-3 days before your event! If preparing ahead, place in an ovenproof baking dish. Bake at 350 degrees, loosely covered, 40 minutes or until steaming hot in the center! They will be perfect every time. Trust me on this one!
I would share a picture of the goodness but I ate them all!
PS This is my 1,000th post since I began this crazy blog....CRAZY!!!!