Instructions: 1. Place potatoes in a saucepan; add enough water to cover. Cook until tender, about 25 minutes; drain. Add 3 tablespoons of the butter to potatoes in saucepan. Let stand, covered, for 2 minutes.

2. Add salt, garlic salt, and pepper to potatoes. Mash with a potato masher, adding milk gradually. Preheat oven to 375 degrees. Lightly grease a medium casserole.

3. Spoon potatoes into prepared casserole. Sprinkle with bread crumbs and Parmesan.

4. Dot remaining butter over top of casserole. Bake for 15 minutes or until golden brown. Sprinkle with parsley before serving.

VARIATION: Satisfy cheese lovers by adding 1/2 cup shredded Cheddar cheese with the Parmesan in step 3.

MAKE AHEAD: Prepare this casserole as recipe directs, but do not bake. Wrap well in plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month.

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