- 2 pounds red potatoes, quartered
- 1 cup (8 ounces) sour cream
- Lawry’s seasoned salt to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended. Yield: 5 servings.