Mashed Potato Casserole- 4 Pounds Yukon Gold potatoes
- 1½ Cup Sour Cream
- 6 Tablespoons real butter, divided 5 & 1
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ cup dried breadcrumbs
Peel potatoes and cut into quarters.
Boil in salted water until tender (easy to pierce with a fork).
Drain and put in large mixing bowl.
Add Sour cream, 5 tablespoons of butter, salt, & pepper.
Using a beater on low-speed, beat until light and fluffy.
Put into a buttered 2 quart casserole dish. Cover and refrigerate overnight.
Next day, take dish out of refrigerator an hour before cooking.
Pre-Heat oven to 325° F.
Place covered dish in oven and bake for about an hour or until heated through.
Melt 1 Tablespoon of butter and mix the breadcrumbs into it.
Sprinkle buttered breadcrumbs over top of potatoes.
Return dish uncovered to oven for about 30 minutes.
Enjoy!