Make-ahead Mashed Potatoes

By: Joy Schantz

Ingredients:
5 lbs russet potatoes, peeled and quartered
8-oz pkg Neufchatel cheese
1 cup light sour cream
2 tsps onion powder
1 tsp salt
1/2 tsp pepper
2 lg egg whites
Nonstick vegetable spray
1 tblsp margarine

Directions:
Place potatoes in 5-6 qt pot and add enough cold water to cover by 1-inch.
Bring to a boil over high heat and cook until potatoes can be pierced with fork easily.
Drain well in colander.
Return to pot and mash until there are no lumps.
Add Neufchatel cheese, sour cream, onion powder, salt, pepper and egg whites, blending well.
Place in 9x13" casserole which has been coated with nonstick vegetable spray.
Dot with margarine.

Tip: If preparing ahead, allow to cool, cover and refrigerate for up to several days. To serve, bake in preheated 350 oven for 40 minutes, or until hot throughout.

Makes 12 one-cup servings. 201 calories per serving (7 grams fat, 19 mg cholesterol, 291 mg sodium).