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White pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until a fork slides through the center of the largest piece with no resistance.
While the potatoes cook, combine the milk, heavy cream, and 6 tbsp butter in a small saucepan over low heat and warm until the butter is fully melted and the mixture is steaming but not boiling. Remove from heat and set aside.
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