Whipped Potato Casserole

12 medium potatoes, peeled and cubed

1/4 cup butter or margarine

8 oz cream cheese, cubed

1 cup sour cream

salt and pepper to taste

2 tbsp melted butter

1/4 cup dry bread crumbs

Cook potatoes in boiling salted water until tender, drain and return to heat briefly to dry.

Preheat oven to 350.

Mash potatoes with 1/4 cup of butter/margarine. Add cream cheese, sour cream, salt and pepper and beat until creamy. Use hand blender if necessary. 

Spoon into a greased 2 quart casserole.

Combine melted butter and bread crumbs and sprinkle evenly over the top, cover tightly and refrigerate until needed.

The dish can be made a day or two in advance and refrigerate until needed, or it can be frozen for 2-3 weeks. Remove casserole from the refrigerator 30 minutes before reheating (3-4 hours if frozen), bake uncovered for 30-45 minutes or until heated through.

You can also try grated cheddar cheese instead of the crumbs and melted butter.