Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cold slightly, cover and chill.
- 5 lb potatoes, peeled and quartered (about 15 medium)
- 6 ounce light cream cheese
- 1 c. light lowfat sour cream
- 2 tsp onion pwdr
- 1 tsp salt
- 1/2 tsp black pepper
- 2 x egg whites, slightly beaten
- 1 Tbsp. margarine
Инструкции
- Cook potatoes in large pot of boiling water till tender, about 20 min.
- Drain; mash till there are no lumps. Add in cream cheese, lowfat sour cream, onion pwdr, salt, pepper and egg whites; blend well. Spray a 9-by-13 inch casserole with nonstick cooking spray. Add in potato mix. Dot with margarine. Cold slightly, cover and chill up to 7 days. Take out of refrigerator 30 min before baking. Preheat oven to 350 degrees. Bake, covered, 40 min or possibly till steaming warm in center.
- Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hrs before you plan to serve them. Place in slow-cooker. Dot with margarine or possibly butter. Cook on low heat for 3 hrs, stirring once or possibly twice. They can be held an additional 30 min or possibly more.
