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
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