• 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.