9 medium potatoes - pared
4 T butter
1 1/2 cup sour cream
1 1/2 t. salt
1/4 t. pepper
1/4 c. bread crumbs
1 T melted butter
Cook potatoes in boiling water until tender - drain.
Combine potatoes, sour cream butter - salt and pepper in electric mixing bowl. Blend on low speed until blended. Blend at high speed until fluffy.
Pile in buttered 2 qt casserole. Cover and refridgerate over night.
Bake covered at 325 for one hour.
Mix bread crumbs with 1 T melted butter. Sprinkle over potatoes. Bake uncovered 30 minutes.
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