CREAMY WHIPPED POTATO CASSEROLE

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10 to 12 large potatoes
1 c. sour cream
1 tsp. salt
ground pepper
1/2 c. bread crumbs
3 (3 oz.) pkg. cream cheese
3 Tbsp. butter
1 tsp. onion powder
3 Tbsp. melted butter

Grease 2 quart casserole. Cook potatoes, cut in quar-
ters. Mash and whip until smooth. Cut cream cheese into
1-inch cubes and whip with sour cream, 3 tablespoons butter and
seasoning. Add potatoes and whip until light and fluffy. Put
into casserole dish. Combine with 3 tablespoons butter and
crumbs. Sprinkle over top. Cover and refrigerate. Remove
1 1/2 hours before serving. Bring to room temperature. Bake,
uncovered, for 45 to 55 minutes at 350 degrees.

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