Average Rating: 4.520833TOTAL TIME: Prep: 40 min. + chilling Bake: 55 min.
YIELD: 12 servings (3/4 cup each)Ingredients
- 5 pounds potatoes, peeled and cut into wedges
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 2 large egg whites, beaten
- 1 cup reduced-fat sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter, melted
Instructions
- 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 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts
3/4 cup: 220 calories, 7g fat (4g saturated fat), 22mg cholesterol, 316mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 7g protein.
Diabetic Exchanges: 2 starch, 1 fat.
