Yield
Makes 8 servings

How to Make It

Step 1

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven or stockpot; cover, reduce heat, and simmer 30 minutes or until tender. Drain.

Step 2

Beat potatoes, remaining 3/4 teaspoon salt, butter, half-and-half, garlic cloves, and white pepper at medium speed with an electric mixer until smooth. Stir in parsley.

Proof of the Pudding, Atlanta, Georgia

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