How to Make It
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.
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