Okay, so these are good. Really, really scrumptious. I love me some potatoes. I really do, and these do not disappoint.
5 pounds russet potatoes, washed and prepped
1 cup shredded Parmesan cheese (tastes best with the real deal; in other words, not the grated stuff in the green bottle)
3/4 cup unsalted butter, melted
3/4 cup sour cream
1/3 cup chopped fresh parsley
salt and black pepper to taste
The potatoes can be either baked or boiled to cook them. If baking, bake potatoes (with skin on) at 450-degrees for 50 minutes, or until done. Or, peel and chop potatoes and boil them in salted water until done.
If using baked potatoes, remove the skin or scoop out the potato flesh. If using boiled potatoes, drain and proceed with recipe.
Mash potato flesh with shredded Parmesan, butter, and sour cream. Stir in parsley and season potato filling with salt and pepper. Serve.
