Lightened Crock Pot Mashed Potatoes

• 5 lbs yukon gold potatoes, peeled & quartered
• 3 -4 garlic cloves, peeled
• 2 (3 ounce) packages neufchatel cheese, softened
• 12 cup reduced-fat sour cream
• 12 cup nonfat plain yogurt
• 14 cup Egg Beaters egg substitute
• 2 teaspoons onion powder
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon butter or 1 tablespoon margarine

1. Boil potatoes and garlic cloves until potatoes are tender; drain.
2. Mash potatoes and garlic until there are no lumps.
3. Add remaining ingredients except butter.
4. Mix again and let cool.
5. Put in removable crock of crock-pot.
6. Refrigerate up to several days.
7. On serving day, heat in crock-pot on low for 2 to 2 1/2 hours or until heated through.
8. Can be frozen before heating in crock-pot.
9. For a smaller crowd, freeze half and serve the other half.

gold potatoes, garlic, neufchatel cheese, sour cream, nonfat plain yogurt, egg beaters, onion powder, salt, pepper, butter

Taken from www.food.com/recipe/lightened-crock-pot-mashed-potatoes-265003 (may not work)