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Baked Mashed Potato
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lbs. med. size potatoes, pared (about 9)
1 1/2 tsp. salt
1/4 cup packaged bread crumbs
1 1/2 cups dairy sour cream
1/4 cup butter or margarine
1/4 tsp. pepper
1 tbsp. butter or margarine, melted
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Cook potatoes in boiling water until tender. Drain thoroughly. Combine potatoes, sour cream, 1/4 cup butter, salt and pepper in large bowl.
Beat at low speed with electric mixer unitl blended. Beat at high speed until light and fluffy. Pike lightly into a buttered 2 - quart casserole. Cover and refridgerate overnight, if you wish.
Bake, covered, in a slow oven (325*F) for 1 hour. Toss bread crumbs in 1 tbsp. melted butter. Sprinkle over potatoes. Continue baking, uncovered, 30 minutes.
Makes 8 cups.
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| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3105 times. |
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