Creamy Dairy-Free Mashed Potatoes

Peel and cube potatoes so that they are uniform in size. Place potatoes in a large pot and cover with one inch of cold water. Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are fork tender (approximately 15-20 minutes). Be careful not to over cook or the potatoes will become too starchy. Drain potatoes in a colander and return to pot.

Add chicken broth and mix using a hand mixer.

Stir in mayonnaise, parsley, white pepper and salt.

Mix again with the hand mixer until all ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey.