Make Ahead Mashed Potatoes yield 5-6 servings
Ingredients:
5-6 potatoes, peeled and quartered
2 ounces of cream cheese, room temperature
¼ cup of sour cream
½ teaspoon of garlic powder
¼ teaspoon of salt
¼ teaspoon of pepper
1 egg white slightly beaten
1/2 tablespoon of butter
Directions:
1. Grease a large casserole dish and set aside.
2. Place peeled, cut potatoes in a large pot.
3. Add water to cover the bottom third of the potatoes.
4. Cover pan and bring water to a boil.
5. Reduce heat to medium and continue cooking potatoes until you can easily pierce them with a fork.
6. Mash potatoes until there are no lumps.
7. Add the cream cheese, sour cream, garlic power, salt, pepper and egg white; blend well.
8. Place the mixture in casserole dish, dot with butter and put in the fridge.
Preheat oven to 350F
Take potatoes out of fridge 30 minutes before baking.
Bake covered 40 minutes or until steaming hot in center.
Remove from oven and serve immediately.
Note: This recipe can be made up to a week ahead of time and kept in the refrigerator.
5-6 potatoes, peeled and quartered
2 ounces of cream cheese, room temperature
¼ cup of sour cream
½ teaspoon of garlic powder
¼ teaspoon of salt
¼ teaspoon of pepper
1 egg white slightly beaten
1/2 tablespoon of butter
Directions:
1. Grease a large casserole dish and set aside.
2. Place peeled, cut potatoes in a large pot.
3. Add water to cover the bottom third of the potatoes.
4. Cover pan and bring water to a boil.
5. Reduce heat to medium and continue cooking potatoes until you can easily pierce them with a fork.
6. Mash potatoes until there are no lumps.
7. Add the cream cheese, sour cream, garlic power, salt, pepper and egg white; blend well.
8. Place the mixture in casserole dish, dot with butter and put in the fridge.
Preheat oven to 350F
Take potatoes out of fridge 30 minutes before baking.
Bake covered 40 minutes or until steaming hot in center.
Remove from oven and serve immediately.
Note: This recipe can be made up to a week ahead of time and kept in the refrigerator.