Peel potatoes, cut into pieces (about 4 pieces per potato), and place in stock pot or dutch oven.  Add in garlic cloves and salt.  Cover potatoes with water until water level is 2 inches above potatoes.

Bring water to a boil and cook until potatoes are tender and easily pierced with a knife.  Drain potatoes and garlc cloves in a strainer.  Place potatoes and cloves in large mixing bowl in a stand mixer.  Mix on medium high speed until smooth and fluffy.

Scrape potatoes out of mixing bowl and scoop into stock pot/dutch oven.  Pour in milk, chicken stock, white pepper, and butter.  Turn heat to low and stir ingredients together until butter is melted and well incorporated.

Serve and Enjoy!