4-5 Russet Potatoes, peeled and diced
2/3 C Sour Cream
2 tsp. Spicy Mustard
1 1/2 tsp. Garlic Powder
1T Dried Parsley
1 tsp. Onion Powder
1/2 tsp. Dried Dill
1 Stick Butter
-Place potatoes in pot, add salt, cover in water. Bring to boil, lower temp to medium high, boil 20 minutes. Drain.
-Mix all other ingredients together except cheese and butter.
-Mash potatoes by hand or using a hand mixer, add in sour cream mix and cheese. If a little dry add more milk 1 T at a time. Stir in cheese. Cover and set aside.
-In small saucepan over medium heat, melt butter, and stir or move pan often, continue to cook butter until deep golden brown.
-Serve potatoes with browned butter sauce (as you would gravy), and salt and pepper. Enjoy!