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Categories:Viewed: 82 - Published at: 7 years ago
Ingredients
- 8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
- 2 teaspoons salt
- 2-1/2 cups 2% milk
- 1/2 cup butter, cubed
- 3 teaspoons garlic salt
- 1 teaspoon pepper
- 1/4 cup sour cream
- Additional 2% milk, optional
- Chopped fresh parsley
Method
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. 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. Stir in additional milk to thin if desired. Sprinkle with parsley.
