Ingredients:
1 lb russet potatoes, peeled and cut into 1 inch cubes
2 tablespoons unsalted butter, plus
2 teaspoons unsalted butter
1/3 cup sour cream
2 teaspoons parsley, chopped
Directions:
Place potatoes in a heavy saucepan.
Cover with salted water.
Bring to a boil over medium high heat. Reduce heat to medium low.
Cover saucepan and simmer 15 minutes or until potatoes are tender. Drain, reserving 1/3 cup liquid.
Add butter, sour cream, and salt and pepper to taste.
Mash until smooth with an electric mixer or hand masher, adding reserved cooking liquid as necessary to moisten potatoes.
Stir in parsley. Serve potatoes with mushroom gravy.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.