Ingredients
1 lb russet potatoes, peeled, diced into 1-inch cubes
2 garlic cloves, large, peeled and trimmed
6 tbsp milk, hot
2 tbsp unsalted butter, at room temperature
1 tbsp parsley, chopped
salt, to taste
2 tsp ground white pepper
4 cups water, or enough to cover the potatoes
¼ cup gravy, per serving
parsley or green onions, a sprinkle per serving, chopped
Preparation
Boil the russet potatoes and garlic in a large covered pot.
Reduce the heat, and simmer for about 20 minutes, until the potatoes are tender.
Transfer the potatoes into a mixing bowl.
Drain and reserve ¼ cup of water.
While warm, mash the potatoes and garlic together into a bowl using either a masher or food mill.
Add the unsalted butter, reserved water, milk, white pepper, and parsley.
Season the mash with salt. Mix until combined. Adjust accordingly.
Serve with gravy.
