These potatoes can be made ahead of time the night before and then popped into the oven the next day making them a very helpful time saver during a busy holiday dinner. Even though you can make this dish ahead of time, they taste great if you want to eat them right away too!
Course: Side Dish
8 or 9Medium Russet Potatoes - peeled and cut into chunks
4TblButter or margarine
¼cupbread crumbs or cracker crumbs
1TblMelted butter or margarine
Place the peeled chunks of potato into a large pan and cover with water. Heat to a boil on the stove, and then boil gently until the potatoes are cooked and tender when poked with a fork (about 15 to 20 minutes).
Drain the potatoes and place them in a large mixing bowl.
Add the sour cream, butter, salt, and pepper to the bowl.
Using an electric mixer, beat the ingredients until well mixed together and fluffy.
If you want to eat the potatoes right away, they are ready at this point! If you are making them ahead, place the mixture into a 2 quart casserole pan, cover, and place in the refrigerator overnight.
The next day when you want to heat the potatoes for serving, bake them in a 325 degree oven, covered for 45 minutes. (Covering them with tin foil works well if your casserole pan does not have a cover that can be used in the oven).
Uncover and stir. At this point you can you can add the optional crumb topping if you wish by mixing the crumbs and melted butter together and sprinkling the mixture over top of the potatoes.
Continue heating, uncovered, for an additional 20 to 30 minutes to make sure the potatoes are completely heated through.