Instructions: In a 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. Return potatoes to saucepan. Mash potatoes.

Stir in parsley and onion soup mix blended with hot milk and sour cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.