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.