Make-Ahead Mashed Potatoes |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
3 lbs medium-sized potatoes; pared (9); 1 1/2 cups dairy sour cream; 4 tablespoons (1/2 stick) butter or margarine; 1 1/2 teaspoons salt; 1/8 teaspoon pepper; 1/4 cup packaged bread crumbs; 1 tablespoon butter or margarine melted. Cook potatoes in boiling salted water until tender. Drain throughly. Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in a large bowl. Beat at low speed with electric mixer until blended. Beat at high speed until ligh and fluffy. Pile lightly into a buttered 2-quart casserole. Cover and refrigerate over night. Bake covered at 325 degrees for 1 hour. Toss bread crumbs in the melted butter. sprinkle over potatoes. Continue baking, uncovered for 30 minutes. Serves 8-10 people. |
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