Ingredients

• 5 pounds potatoes , peeled
• 1 , 8 ounce
• 0.5 cups half-and-half , or more as needed
• 0.33 cups chopped fresh chives , Optional
• 2 large egg whites , slightly beaten
• 2 teaspoons onion powder
• salt and ground black pepper to taste
• nonstick cooking spray
• 0.75 cups butter , divided

Instructions

1. 1 Place potatoes into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot and stir gently over medium heat until dry, 1 to 2 minutes.
2. 2 Mash potatoes with a hand mixer until smooth. Stir in cream cheese, half-and-half, chives, egg whites, onion powder, salt, and pepper until well blended.
3. 3 Spray a slow cooker insert with nonstick spray and add mashed potatoes. Cut 1/2 cup butter into 8 pieces and scatter over the top of potatoes. Allow potatoes to cool, then cover with lid and store in the refrigerator overnight or until ready to reheat.
4. 4 Remove potatoes from the refrigerator and let them come to room temperature, about 3 1/2 hours.
5. 5 Place a towel under the lid to absorb condensation. Cook on Low, stirring once or twice, 2 1/2 hours. Stir in remaining 1/4 cup butter, 1 tablespoon at a time; then cook for another 30 minutes.

Nutrition per serving