3 lb. Russet potatoes, peeled
1 1/2 c. sour cream
5 tbsp. softened butter, divided
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. dry bread crumbs

If potatoes are large, cut into quarters. Cook until tender in salted water. Drain and place cooked potatoes in large bowl of an electric mixer or use portable mixer. Add sour cream, 4 tablespoons butter, salt and pepper. Beat the potato mixture until light and fluffy on low speed. Pile lightly into buttered 2-quart casserole; cover and refrigerate overnight, if desired. Bake covered in 325 degree oven about 1 hour or until heated through.

Toss the bread crumbs with remaining butter which has been melted. Sprinkle over potatoes; continue baking uncovered for about 30 minutes longer.