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Thanksgiving: Overnight Mashed Potato Casserole

Source of Recipe


Harriet Roth






List of Ingredients



• 3 lbs. russet potatoes, peeled
  
• 1-1/2 cups sour cream
  
• 5 Tbsp butter, divided
  
• 1-1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1/4 cup dry bread crumbs
  






Instructions



1. If potatoes are large, cut in quarters. Cook potatoes until tender in boiling, salted water. Drain, and place cooked potatoes in the large bowl of an electric mixer. Add sour cream, 4 tablespoons butter, salt and pepper.
   
   
2. Beat potato mixture until light and fluffy on low speed of electric mixer. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.
   
   
3. Bring casserole out of refrigerator 1 hour before cooking. Bake, covered, in a preheated 325-degree oven about 1 hour or until heated through.
   
   
4. Toss bread crumbs with remaining 1 tablespoon butter, which has been melted, and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.