Ingredients: |
Ingredients: 15 medium (5 pounds) Yukon Gold potatoes, peeled and quartered
8 oz cream cheese, room temperature
1 cup sour cream
2 tsp onion powder
salt and pepper to taste (I add salt to the water to boil so not much salt needed. Try them before adding more)
3 egg whites, slightly beaten
4 Tbsp butter
1/3 cups chopped chives (optional)
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Directions: |
Directions:In a large pot, boil the potatoes until tender (about 7 minutes after water begins to boil). Drain and mash them with a potato masher, ricer or beat with electric hand mixer. Mash until there are no lumps. Never use a food processor.
Add cream cheese, sour cream, onion powder, salt, pepper, egg whites and chives. Blend well.
Spray a large casserole dish or crockpot dish with vegetable oil cooking spray. Put potatoes in the casserole or crock pot, dot with butter, cool slightly, and then cover and put in the refrigerator.
When ready to heat the potatoes, preheat oven to 350. Take the potatoes out of the refrigerator 30 minutes prior to baking. Bake, loosely covered, 40 minutes or until steaming hot in the center.
Crock pot variation:
Cooking the prepared mashed potatoes in the crock pot is a great way to keep the oven freed up. Take the mashed potatoes out of the fridge 3 1/2 hours before serving time. Cover and cook on low for approximately 3 hours, stirring once or twice. After the potatoes are cooked, stir and the add some additional dollops of butter just before serving. I put the potatoes in a serving dish and dollop with butter. You can never use too much butter. |
This recipe for Swanson Mashed Potatoes is from