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Post by Kris on Nov 25, 2013 14:15:35 GMT -5
3lb russet potatoes, peeled 1.5 cups sour cream 5 TB butter, divided 1 +1/2 TSP salt ¼ tsp pepper ¼ CUP bread crumbs
•If potatoes are large, cut in quarters. •Cook until tender in boiling, salted water. •Drain and place in large bowl of electric mixer •Add sour cream, 4 TB butter, salt and pepper. •Beat until light and fluffy on low speed •Pile lightly in buttered 2 quart casserole dish •Cover and refrigerate overnight •Bake covered in preheated 325 degree oven about 1 hours •Toss bread crumbs with remaining 1 TB melted butter •Sprinkle cover top, cook uncovered for :30 longer
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