Crockpot Mashed Potatos

I have the problem of not having enough space in the oven or stove to get all done. So this recipe will work perfectly for me.

Crockpot Mashed Potatos

5 lbs potatoes, peeled and quartered (about 15 medium)
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter

Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly, place in removable liner of your crock pot and place in the refrigerator. Take out of refrigerator about 3 1/2 hours before you plan to serve them. Place in crockpot and dot with butter. Cook on LOW for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.