Make-ahead mashed potatoes

 5 lbs potatoes, peeled and cut into wedges

1 pkg (8 oz) reduced fat cream cheese, cubed

2 egg whites, beaten

1 cup (8 oz) reduced fat sour cream

2 tsp onion powder

1 tsp salt

1/2 tsp pepper

1 Tbsp (tablespoon) butter, melted

Place potatoes in a large sauepan and cover with water. Bring to a boil

Reduce heat; cover and cook for 15-20 mins or until tender. Drain.

In a large bowl, mask potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3 quart baking dish. Drizzle with butter. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160 degrees.

*From Taste of home magazine, 2009