INGREDIENTS
5
lbs. russet potatoes, peeled and cut into 1/2-inch pieces
2 cups
chicken stock (or vegetable stock)
2 cloves
garlic, pressed
1/2 cup
1% milk
1/2 cup
sour cream
1
cube (1/2 cup) unsalted butter, melted + 2 Tbsp.
2 tsp
kosher salt
1/2 tsp
pepper
Fresh parsley