Ingredients
5 pounds potatoes, peeled and cut into 1-inch pieces3/4 cup butter, softened3/4 cup sour cream1/2 cup grated Parmesan cheese1-1/4 teaspoons garlic salt1 teaspoon salt1/2 teaspoon pepper3/4 to 1 cup 2% milk, warmed2 tablespoons minced fresh parsley
Preparation
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry.
Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.
