4 pounds potatoes, diced
1 cup sour cream
1 1/2 teaspoons cornstarch
1 1/4 cup water
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, carefully mix potatoes, sour cream, and cornstirets. Stir in water to dilute potatoes. Spoon mixture into 9x13 baking dish.
Bake uncovered, at 350 degrees F (175 degrees C) for 1 hour. To serve, place soup strainer over pot. Top with remaining potato mixture and soup strainer.