3 lbs. potatoes, pared and cut up
1 1/2 c. dairy sour cream
4 tbsp. butter
1 1/2 tsp. salt
Optional: 1/4 c. bread crumbs 1 tbsp. melted butter

Cook potatoes until tender and drain. In large bowl, with electric beater blend potatoes, sour cream, salt, pepper and butter. Pile into a 2 quart casserole. Cover and refrigerate overnight, if desired. Bake covered, in slow oven, 325 degrees for about one hour. Toss bread crumbs in melted butter and sprinkle over potatoes. Bake uncovered for a few minutes more.