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Ingredients
- 3 lbs. russet potatoes, peeled
- 1 1/2 cup sour cream
- 5 T butter, divided
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dry bread crumbs
- Cook potatoes until tender in boiling, salted water. Drain and place cooked potatoes in the large bowl of electric mixer. Add sour cream, 4 T butter, salt and pepper in large bowl.
- Beat potato mixture until light and fluffy. Pile lightly
- in buttered 2 quart casserole. Cover and refrigerate overnight.
- Bake covered in preheated 325 oven about one hour or until heated through.
- Toss bread crumbs with remaining 1 tablespoon butter, which has been melted and sprinkle buttered crumbs over potatoes. Continue baking, uncovered about 30 minutes.
Preparation
Step 1
see above
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