Boil potatoes for about 50 minutes or until soft. Drain and mash with a potato masher or electric mixer.

Heat milk, butter and garlic salt in a medium sauce pan, set aside. Add sour cream and gradually pour milk mixture into the mashed potatoes until you reach desired consistency. Continue to mash until smooth.

Transfer to a serving bowl and garnish with fresh parsley or chives.

NOTE: You can also transfer the potatoes to a 2-1/2 quart lightly greased casserole dish and refrigerate until ready to serve. Then warm in the oven at 350 degrees for about 45 minutes or until hot.