5 pounds red potatoes, chopped into equal-size pieces

1/3 cup milk, more as needed

1/2 cup sour cream

1 1/2 teaspoons salt

3/4 teaspoon pepper

2 cloves garlic, minced

1 1/2 teaspoons onion powder

2–3 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

1/3 cup grated Parmesan

1–5 teaspoons horseradish sauce, to taste

3/4 cup butter

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Bring a large pot of water to a boil.
Scrub and chop potatoes into 1–2 inch pieces.
Boil potatoes over medium heat for 20–35 minutes until fork-tender.
Drain potatoes and return them to the pot or a large bowl.
Add milk, sour cream, salt, pepper, garlic, onion powder, parsley, and Parmesan.
Mash using a masher or hand mixer, adding horseradish sauce to taste.
In a separate saucepan, melt butter over medium heat, stirring occasionally until browned and nutty.
Pour browned butter into a bowl to stop cooking.
Stir brown butter into the mashed potatoes or drizzle over individual servings.

Roasted garlic can be used for a sweeter, deeper flavor.

Add cream cheese for extra richness.

Yukon gold potatoes create a naturally buttery mash.

Top with chives or crispy shallots for added texture.