Peel, clean and quarter the potatoes
Boil the potatoes (until soft) in lightly salted water and include 1 stick of butter in the water
While the potatoes are boiling, saute the minced garlic and chopped parsley in butter. Brown, but do not 'scorch" the mixture
When the potatoes are done, drain and put back into pot used for boiling.
Hand mash the potatoes briefly, to "get them started"
While still hot, add last two sticks of butter, sour cream, milk and the sautéed garlic/parsley
Using an electric mixer, whip the potatoes till they beg for "mercy", then whip some more.
Place wax paper on a cookie sheet.
Using a small scooper (ice cream type, but smaller) scoop the potatoes and place them on the wax lined cookie sheet.
Freeze uncovered over night
About 1.5 hours before you're ready to serve take the potatoes from the freezer
Pre-heat oven to 400º
Pour the Egg Beaters in one bowl and the Panko in another bowl.
Remove a potato puff, dip in Egg Beaters, roll in Panko and place on a cookie sheet sprayed with PAM.
Once you have filled your cookie sheet, spray the top of the potato with PAM (adds crispiness) and place in the oven.
Cook about 25 - 30 minutes, until the top is brown and crispy