For thanksgiving dinner, there is no better recipe than a make-ahead mashed potatoes dish (because it's definitely not thanksgiving without mashed potatoes.) It not only eliminates the stress of whipping up mashed potatoes at the last second, but it is delicious and can easily be baked right before serving. This dish serves around 10 people.
Grease a large casserole dish with non-stick cooking spray.
Boil a large pot of water that can hold all of the potatoes. Turn to medium high heat and add the potatoes, cooking until tender. Drain the water from the pot.
Mash potatoes with a potato masher or electric hand mixer until smooth and creamy, or keep them chunky if that is what you prefer. Do not use a blender or food processor as this can make mashed potatoes too thin.
Add the cream cheese, sour cream, onion powder, salt, pepper and egg whites. Blend well. Add other ingredients such as the chives, bacon and cheese to add more flavor.
Dot with thinly sliced butter. Let the potatoes cool slightly, then layer into the casserole dish. Cover and refrigerate until ready for use.
Preheat the oven to 350 degrees F about 1 1/2 hours before you are ready to serve the potatoes. Remove the potatoes from the refrigerator about a half hour before you bake them. Keep aluminum foil loosely on top of the casserole dish while baking for about 40 minutes. Serve right after removing from the oven.