Instructions: Peel potatoes and cook until tender. Drain and place over low heat, shaking pan gently to dry.

Mash potatoes until smooth, adding enough sour cream (about 1/2 cup per 5 or 6 potatoes) to make a creamy consistency. Season to taste with salt and white pepper.

Transfer potatoes to buttered casserole and sprinkle top with buttered crumbs and grated cheese if using. Refrigerate.

Bring to room temperature about 30 minutes before reheating. Reheat, uncovered, in 325 F oven for 35 to 40 minutes.

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