Start by peeling and chopping the potatoes into uniform pieces, then place them in a 4- or 5-quart stainless steel pot. Fill the pot with water to cover the potatoes by about an inch, and bring to a boil.

Once boiling, lower the heat to maintain a steady boil. Cook until the potatoes are tender when pierced with a fork, which should take around 10-15 minutes. Avoid overcooking to prevent a starchy texture.

Drain the potatoes using a colander and return them to the pot. Pour in the broth and blend with an electric hand mixer until smooth and free of lumps. Be cautious not to overmix, as it can lead to a gluey texture. Alternatively, a potato masher can be used.

Mix in the mayonnaise, parsley, salt, and white pepper.