Ingredients
5 pounds potatoes, peeled and cut into wedges1 package (8 ounces) reduced-fat cream cheese, cubed2 large egg whites, beaten1 cup reduced-fat sour cream2 teaspoons onion powder1 teaspoon salt1/2 teaspoon pepper1 tablespoon butter, melted
Preparation
Place potatoes in a 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 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.
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°.
