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Place potatoes in a large saucepan and cover with water. Bring to a boil. Boil 20 minutes or until tender. Drain. In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3 qt baking dish. Drizzle with butter. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for an hour. Uncover, bake 5 to 10 minutes longer.
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