3 lb. med. sized potatoes, peeled
1 1/2 c. sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. butter
1 tbsp. butter
1/4 c. bread crumbs

Cook potatoes in boiling salted water until tender. Drain thoroughly. Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in large bowl. Beat at low speed with electric mixer until blended. Beat at high speed until light and fluffy. Pile lightly into buttered 2 quart casserole, cover and refrigerate overnight.

Bake, covered, in slow oven (325 degrees) for 1 hour. Toss bread crumbs in 1 tablespoon of butter. Sprinkle over potatoes, continue baking uncovered for 30 minutes. Total bake time: 1 hour and 30 minutes at 325 degrees.