Make Ahead Mashed Potatoes

5 lbs potatoes, peeled & quartered (about 15 medium sized potatoes)
6 oz. cream cheese
1 c. sour cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 egg whites, slightly beaten
1 Tbs margarine or butter

Cook potatoes in a large pot of boiling water until tender (about 20 minutes).

Drain & mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper & egg whites. Blend well.

Spray a 9x13" casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. cool slightly, cover & refrigerate up to 7 days.

Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered for 40 minutes or until steaming hot in the center.

Note: Alternately potatoes can be reheated in a crock pot. Take potatoes out of fridge about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

Note 2: We didn't do this, but I think these would be really awesome with some roasted garlic mashed in with the potatoes