1 (5 lb.) bag red potatoes (or potato of choice)
3/4 (16 oz.) container of onion sour cream
1/4 cup parsley
1/2 c. (1 stick) salted butter
3 tablespoons coarse black pepper
2 tablespoons coarse kosher salt

Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.

Add the butter and sour cream.

Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.

Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425°F oven.

Submitted by: Susan Lanotte