3 lbs. med. potatoes, pared (about 9)
1 1/2 c. sour cream
4 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
1 tbsp. butter, melted

Cook potatoes in boiling salted water until soft, drain. Combine sour cream, 4 tablespoons butter, salt and pepper in large bowl with potatoes. Beat on low speed until blended then beat at high speed until light and fluffy. Pile lightly in a buttered 2 quart casserole, cover and refrigerate overnight. Bake, covered, at 325 degrees for 1 hour, then toss bread crumbs in 1 tablespoon melted butter and sprinkle over potatoes and continue baking uncovered about 30 minutes.