3 lb. med. potatoes, about 9
1 1/2 c. sour cream
Salt & pepper
4 tbsp. butter

Cook potatoes in boiling water until tender. Drain thoroughly. Combine potatoes, sour cream, salt and pepper. Beat well until fluffy. Pile lightly into a buttered casserole and store overnight in refrigerator. Bake slowly at 325 degrees, covered for 40 minutes, uncover and continue to bake for 20 additional minutes. Makes 8 cups of delicious potatoes.