Make-ahead Mashed Potatoes

5 lbs potatoes, peeled and quartered

6 oz reduced fat cream cheese

1 cup light sour cream

2 tsp onion powder

1 tsp salt

1/2 tsp pepper

2 egg whites, slightly beaten

1 tablespoon margarine or butter

Boil potatoes until tender. Mash well to remove all lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Cool slightly, cover and refrigerate.

Reheat in slow cooker about 1 hour before serving.