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6 med. russet potatoes
⅗ c. hot whole milk
½ c. sour cream
¼ c. chopped chives
¼ c. butter, softened
½ t. garlic salt
1 garlic clove, minced (we typically use twice the garlic that a recipe asks for)
¼ c. grated Gruyere cheese (we added more, like probably closer to ⅔ cup)
2 scallions, chopped
¼ t. ground white pepper (REPLACE this with ⅛ tsp of red pepper)
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