1-1/2 lbs. small red potatoes (about 8), quartered, skin left on
1-1/2 t. kosher salt, divided
¼ t. course black pepper
1 t. garlic powder
½ c. low-fat sour cream
¼ c. unsalted butter, cut into pieces
½ c. grated Parmesan cheese
Place potatoes in a large pot or Dutch oven. Add enough water to cover. Stir in 1 t. kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20-25 minutes.
Meanwhile, place the remaining 1/2 t. kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in a large bowl.
When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients (can pre-mash with a potato mixer if you’d like, before mixing with electric mixer). Using an electric mixer, mix on medium speed, until smooth.