Ingredients
8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)2 teaspoons salt2-1/2 cups 2% milk1/2 cup butter, cubed3 teaspoons garlic salt1 teaspoon pepper1/4 cup sour creamAdditional 2% milk, optionalChopped fresh parsley
Preparation
Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 20-25 minutes. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted.
Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. If desired, stir in additional milk. Sprinkle with parsley.
