- 2 1/2 lbs. peeled and cubed potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1/2 cup sour cream
- 3/4 cup parmesan cheese
- 1 1/2 tsp. garlic powder
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
FOR THE GRAVY:
- 1/2 cup butter
- 1/2 cup flour
- 2 cups water
- 3 chicken bouillon cubes
- 1/4 tsp. freshly ground black pepper
In a large bot of water, boil potatoes until they are fork tender and drain.
In a large mixing bowl, add butter, milk and sour cream. Using a hand mixer, mix until creamy. Add Parmesan cheese, garlic powder, salt, pepper and mix until well combined. Set aside.
In a medium saucepan, melt the butter over medium heat. Add flour and stir to form a roux. Add water, milk and crushed bouillon cubes. Stir constantly and bring to a boil.
Serve over the potatoes.
