3 lbs. potatoes (about 9), peel, cube, cook, drain
1 1/2 c. dairy sour cream in lg. bowl of electric mixer
4 oz. butter
1 1/2 tbsp. salt and pepper

Beat on low speed until blended, then on high speed until light and fluffy (may need to do in two batches).

Pile into buttered 2 quart casserole, cover and refrigerate overnight. Bake, covered, in 350 degree oven for 1 hour. Toss 1/4 cup bread crumbs with 1 tablespoon melted butter, sprinkle over potatoes, bake for 30 minutes uncovered. (Cook right along with main dish and will stay HOT when served.) Serves 8-10.