5 lbs Potatoes, peeled and quartered
6 oz. Cream Cheese
1 C. Sour Cream
2 t. Onion Powder
1 t. Salt
1/2 t. Pepper
2 Egg Whites, slightly beaten
1 T. Butter
Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly, place in covered container and refrigerate (I put them in the removable liner of my crockpot)
Take out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Makes 12 servings
Accept that these are the best mashed potatoes you will ever have in your life. Once you taste them, you might even take the whole crock to your room and lock the door so you don’t have to share. Yes, they are that good.