Wonderful recipe - use this easy-to-do potato dish for your next Thanksgiving or Christmas dinner. This recipe is especially great when serving a crowd as it eliminates the mess and last-minute hassle of whipping potatoes. Mashing potatoes is not difficult, but it does take time. I use this recipe every Thanksgiving to save myself time. This is also a great potluck dish, as everyone loves mashed potatoes.

15 medium (5 pounds) potatoes, peeled and quartered
8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
Salt and freshly ground black pepper to taste
2 egg whites, slightly beaten
4 tablespoons butter
1/3 cup chopped chives (optional)

Spray a large casserole dish or crockpot dish (if desired) with vegetable-oil cooking spray.

In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired); blend well. Dot with butter. Cool slightly, cover, and then refrigerate.

Preheat oven to 350 degrees F. Take potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.

Crock-pot Variation: Cooking the potatoes in the crock-pot is a great way to keep the oven freed up for the other dishes.
Take prepared mashed potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crock-pot. Cover and cook on low heat for approximately 3 hours, stirring once or twice. After potatoes are cooked, stir, and then add some additional dollops of butter just before serving.

Leftovers: If you have any leftover mashed potatoes, place them in a resealable plastic bag and freeze.

NOTE: These make-ahead mashed potatoes can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.

Makes 12 to 25 servings.

 

Question from a reader: For 20 people how many pounds of potatoes would you cook boiled for mashed potatoes?   Answer: Plan on 3/4 cup of mashed potatoes per person: 20 people x  ¾ (.75) cup =  15 pounds of mashed potatoes needed The equation:  1 ¼ (1.25) pounds boiled potatoes = 2 ½ (2.50) cups mashed potatoes = 3 1/3 (3.33) servings of mashed potatoes @ ¾ (.75) cup per person > 20 people divided by 3 1/3 (3.33) = 6 6 x 1 ¼ (1.25) lbs  =  7.5 lbs of raw or boiled potatoes   I hope I haven’t confused you too much, but you will need 7.5 lbs of raw or boiled potatoes.