Make-Ahead Mashed Potatoes
Peel 5 lbs. of potatoes and cut them into quarters (this helps them to cook faster)
Cook the potatoes in a large pot of boiling water until tender (about 20 minutes). Drain. Mash until there are no lumps, or use an electric mixer. Add 6 oz. of light cream cheese, 1 cup of sour cream, 2 tsp. of onion powder, a bit of salt and pepper, and 2 egg whites (slightly beaten). Blend well.
Spray a 9” x 13” casserole dish with non-stick cooking spray. Add the potato mixture. Dot with margarine. Cool slightly, cover and refrigerate. Can be made up to seven days ahead.
TO COOK: Take out of refrigerator about 1 hour before baking. Pre-heat oven to 350 degrees. Bake, covered, about 40 minutes or until hot in the center.
One thought on mashed potatoes: after draining them, leave them IN the pot for 10-15 minutes (stovetop OFF, of course). This will allow the potatoes to continue to rid themselves of extra moisture -- which will be very obvious to anyone by observing the steam coming off them.
Extra water is not a friend to mashed potatoes, as I believe you and I and everyone will readily agree.