Ingredients:
5 lbs yukon gold potatoes, peeled
5 lbs russet potatoes, peeled
2 1/2 cups whole milk
3 sticks butter, cubed
1 Tbl salt
2 tsp white pepper
1 tsp dried parsley

Directions:
1. Peel the potatoes and cube them. Rinse until the water runs clear.
2. Add them to a dutch oven pot in cold water and salt and cook for about 15 minutes.
3. Drain the water and wash in hot water for about 2 minutes.
4. Mash the potatoes manually with a masher/ricer.
5. Add the milk and butter and continue to mash.
6. Salt and Pepper to taste.
7. Top with dried parsley for garnish.