Place your peeled and quartered potatoes into a big pot and cover them with cold water. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 30 minutes, or until those potatoes are fork-tender.

In a separate small pot, gently heat the buttermilk and 6 tablespoons of butter until the butter melts. Set this aside for now-this is the magic mix!

Drain those tender potatoes and mash them until smooth. Gradually pour in the warm buttermilk mixture, a little at a time, until your mashed potatoes are creamy and just the way you like ’em.

Sprinkle in the garlic powder, add salt and white pepper to taste, and give everything a good stir. Taste and adjust as needed. Set aside while you make the gravy.

Let that gravy simmer for at least 15 minutes so all the flavors come together. If needed, strain it to remove any solids or lumps for that restaurant-smooth texture. Spoon that velvety gravy right over the mashed potatoes and serve warm. Perfection!