3poundsmedium Russet potatoes, peeled and sliced into 1 inch pieces
Place peeled and chopped potatoes into a large pot with just enough water to cover potatoes over high heat. Bring the water to a boil and turn down heat to medium high to continue boiling the potatoes.
Cook the potatoes until a fork easily inserts into the potato pieces.
Remove the pot from the stove and drain the water from the potatoes.
Place the potatoes into a large mixing bowl. Add the butter and half of the sour cream and milk. Mash the potatoes until they are smooth adding the remaining milk and sour cream as needed to make the potatoes smooth and creamy.
Season with salt and pepper.
Top with fresh chopped parsley and more butter as desired for serving.
Plan on about 1/2 to 1/3 pound of potatoes per person.