Shelly's Recipe

OVERNIGHT MASHED POTATO CASSEROLE

Category: Mashed Potatoes

4 lbs russet potatoes, peeled
1 1/2 cups sour cream
6 tbsp butter, divided
2 tsp salt
1/4 tsp pepper
1/4 cup dry bread crumbs

If potatoes are large, cut in quarters. Cook potatoes until tender in boiling, salted water. Drain and place cooked potatoes in the large bowl of an electric mixer. Add sour cream, 5 tablespoons butter, salt and pepper.

Beat potato mixture until light and fluffy on low speed of an electric beater. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight. Bring casserole out of refrigerator 1 hour before cooking. Bake, covered, at 325 about 1 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 longer. Serves 8 to 10