Instructions: Peel and cube potatoes. Place into a large stock pot and just barely cover with water. Add salt and garlic powder. (2-3 Tbsp. vegetable oil may be added to discourage boiling over). Boil potatoes for 20-30 minutes, adding water if necessary, then drain water from potatoes. Mash potatoes with egg beater or masher, adding sour cream, butter or margarine, parsley and enough water or milk to make potatoes the desired consistency (fluffy, not soupy).

To freeze: Cool potatoes completely. Pack potatoes into 2 cup freezer containers, label and freeze up to six months.

To serve: Thaw potatoes overnight in refrigerator. Bake in preheated oven,

In a covered casserole at 350 degrees F for 30-40 minutes.

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