Cut potatoes into equal size pieces. Add to a large pot and pour in water until potatoes are covered. Place on stove and bring to a boil, stirring occasionally.

While potatoes are cooking, make the gravy. Combine corn starch and 1/2 cup water in a bowl and whisk until combined and corn starch is dissolved.

In a sauce pan combine bouillon, 3 cups water, poultry seasoning and white pepper. Bring to a boil over medium high heat, whisking frequently. Once it begins to boil, add corn starch mixture and decrease heat to low. Whisk frequently until gravy begins to thicken.* Add pepper to taste. Leave on low heat until ready to serve, stirring occasionally.

When potatoes are tender (approx. 30 mins) remove pot from heat and drain. Add drained potatoes back to the pot. Add butter and 1/4 cup milk. Use a potato masher to break apart potatoes and incorporate the butter & milk. Add an additional 1/4 cup milk and continue to mash until potatoes are smooth (or until desired consistency is reached).

Add garlic powder, salt and pepper and stir with a wooden spoon to combine.

Transfer potatoes to a serving dish and top with chives. Serve with hot gravy.

Enjoy!