Cook in boiling water, until tender, about 20 minutes:
5 pounds potatoes, peeled and quartered
Mash until there are no lumps.
Add and blend well:
6 ounces creamed cheese
1 C. sour cream
2 t. onion powder
1 t. salt
½ t. pepper
2 egg whites, slightly beaten
Spray a 9 x 13 casserole with non-stick cooking spray.
Add potato mixture and dot with
Margarine
Cover and refrigerate up to 7 days.
Take out of refrigerator 30 minutes before baking.
Bake, covered, 40 minutes or until steaming hot in center, at 350 degrees.
Serves 12.
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