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Melt 1 stick of butter.
Stir in 30 cloves of garlic. Let cook on low heat.
Meanwhile, peel the potatoes.
Soak the potatoes in cold water. Bring the water to a boil and cook until soft.
Drain the potatoes.
Rice the potatoes in the pan.
Blend the butter and garlic mixture.
Add the butter and garlic blend to its original dish.
To the butter, add flour and whisk until it forms a roux.
Stir in 1 cup milk, white pepper, and salt. Cook for 5 minutes.
Pour the butter mixture over the potatoes. Stir in cream. Mix until evenly combined.
Serve with parsley and butter.