5 Pounds Russet Potatoes, peeled, cut into quarters, and then sliced into 1/2 inch pieces
16 Ounces Sour Cream, at rom temperature
1 Stick Butter, room temperature
1 Tablespoon Garlic Salt (I know it seems like a lot, but it’s absolutely necessary)
Place potatoes in large stock pot and boil until very tender, about 20 minutes, then drain. Next add sour cream, butter and garlic salt. Using large heavy duty whisk, beat until light and fluffy (you can also use an electric mixer or potato ricer if you would like). Adjust flavor by adding additional garlic salt or pepper if needed.