Make ahead mashed potatoes

Yield: 8 cups

Measure Ingredient
3 pounds Medium potatoes, peeled
\N \N (about 9 potatoes)
1½ teaspoon Salt
1½ cup Sour cream
5 tablespoons Butter/margarine, divided,
\N \N (Plus a little more to
\N \N Grease casserole dish)
¼ teaspoon Ground black pepper
¼ cup Dry bread crumbs (optional)

Cook potatoes in boiling salted water until tender; drain thoroughly.

Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in large mixing bowl. Beat at low speed with an electric mixer until blended. Beat at high speed until light and fluffy. Lightly pile potato mixture into a buttered 2 quart casserole dish. If desired, cover and refrigerate up to 24 hours. Bake, covered, in a preheated 325 degree oven 1 hour. Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle crumbs over potatoes. Continue baking, uncovered, 30 minutes. Submitted By DOROTHY THOMPSON On 01-24-95

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