PREP: 40 min+ chilling

BAKE: 55 minutes

MAKES: 12 serving ( 3/4 cup each)

5 lbs. potatoes, peeled and cut into wedges

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

2 large egg whites, beaten

1 cup ( 8 oz) reduced fat sour cream

2 tsp onion powder

1 tsp salt

1/2 tsp pepper

1 tbsp butter, melted

  1. 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.
  2. 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.
  3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350*. Cover and bake for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160*.

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