2½ lbs potatoes, peeled and cubed
¼ cup butter
¼ cup milk
½ cup sour cream
½ cup Parmesan cheese, grated
1½ tsp garlic powder
2 tsp salt
½ tsp black pepper
For Gravy:
½ cup butter
¼ cup all-purpose flour
2 cups water
1 cup milk
3 chicken bullion cubes
¼ tsp pepper
Boil potatoes in a large pot of salted water until fork tender. Drain water.
Place potatoes back in the pot. Mash with a potato masher or electric hand mixer until smooth and creamy. Stir in butter, milk, and sour cream. Add Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
Gravy:
Melt butter in a medium saucepan over medium heat. Add flour and whisk together for about 1 minute or until golden brown.
Whisk in water, milk, crushed bullion cubes and pepper. Stir constantly until mixture comes to a boil.
Reduce heat to low and continue to stir until thickened.
Serve over mashed potatoes. Enjoy!
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