3 lbs. potatoes
1 1/2 c. sour cream
4 tbsp. butter
1 1/2 tsp. salt
1 tsp. pepper
1/2 c. bread crumbs, packed
1 1/2 tbsp. butter

Cook potatoes. Combine potatoes, sour cream, salt, pepper and butter. Beat until blended. Beat on high speed until light and fluffy. Pat in buttered 2- quart casserole dish. Cover and refrigerate overnight. Bake covered at 325 degrees for 1 hour. Toss bread crumbs in butter and sprinkle over potatoes. Bake for 30 minutes uncovered. 5 servings.