Christine’s Mashed Potatoes

1. In a large saucepan of boiling, salted water, cook potatoes for 20 minutes or until fork tender. Drain well and return to the saucepan or a heavy mixing bowl. Add 4 tablespoons butter (or ¼ cup), cream cheese, sour cream, egg yolks, salt and pepper.

2. Mash potatoes with a masher or with an electric hand mixer at low speed until smooth. In another bowl, beat egg whites until stiff but not dry. Fold into the potato mixture. Spoon into your slow cooker.

3. In a small bowl, combine remaining 2 tablespoons butter and breadcrumbs; mix well and sprinkle over the potatoes. (Mixture can be prepared up to this point and refrigerated for 24 hours.)

4. Cover and cook on HIGH for 3 to 4 hours or until puffy and slightly brown on top.