*15 yukon gold potatoes (about 5 lb/2.2 kg)
*1/2 cup butter at room temperature
*1 to 2 cups whole milk or half and half that has been warmed
*1/4 cup (50 mL) minced fresh parsley (optional)
*1 tbsp chicken soup powder (I use Knorr's) the powdered soup adds amazing flavour.
*1 tbsp creamy horseradish (optional but sooooo good!)
*1/2 tsp (2 mL) pepper
In a large pot of boiling, salted water, cook the potatoes until they are fork tender. Drain.
Add the butter, chicken soup powder, horseradish & pepper and 1 cup of the milk. Mash the potatoes with a potato masher, adding the rest of the milk as needed. Continue to mash, adding milk/butter/powdered soup & pepper until the desired taste and consistency ( I like my potatoes very creamy and whipped)
Allow potatoes to cool completely. Put into airtight containers or a covered baking dish and refrigerate for up to two days or freeze for up to two months.
Allow potatoes to defrost overnight in the refrigerator. Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through. Give them a stir about halfway through and stir in a little more warm milk for a lighter consistency.
Sprinkle with fresh parsley
