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.Â
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.