This is a favorite recipe with Seattle Times readers.
Make 8 to 10 servings
4 pounds russet potatoes, peeled
1-½ cups sour cream
6 tablespoons butter, divided
- Expect traffic delays when Obama arrives in Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- US airman who thwarted French train attack stabbed in brawl
- Even in death, 'Up' house owner Edith Macefield remains a mystery
- Lloyd McClendon’s status is at the top of the new Mariners GM’s list
Most Read Stories
2 teaspoons salt
¼ teaspoon pepper
¼ cup dry breadcrumbs
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, 5 tablespoons butter, salt and pepper.
2. Beat potato mixture until light and fluffy on low speed of an electric beater. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.
3. Bring casserole out of refrigerator 1/2 hour before cooking. Bake, covered, in a preheated 325-degree oven about 1 hour or until heated through.
4. Toss breadcrumbs with remaining 1 tablespoon butter, which has been melted, and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.
Editor’s note: We have published this recipe several times, but each holiday season we get repeated requests for it.
Adapted from “Harriet Roth’s Cholesterol Control Cookbook,”
The Seattle Times file