Start by placing your peeled and quartered Yukon Gold potatoes in a large pot. Cover the potatoes with cold water and bring to a boil over high heat. Once the water is boiling, reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the potatoes are tender when pierced with a fork.

In a separate pot, heat 1 cup of whole milk and 6 tablespoons of unsalted butter over low heat. Stir occasionally until the butter has melted completely. Once melted, set the mixture aside.

Drain the cooked potatoes and return them to the pot or a large mixing bowl. Use a potato masher or ricer to mash the potatoes until smooth. Gradually add the milk and butter mixture, stirring as you go until the potatoes are creamy. You may not need to use all of the milk mixture, so add it slowly until you reach the desired consistency.

Stir in 1 teaspoon of garlic powder and season with salt and ground black pepper to taste. Adjust the seasoning as necessary, and set the mashed potatoes aside, keeping them warm.

Generously spoon the warm gravy over the creamy mashed potatoes and serve immediately. This hearty side dish pairs well with roasted meats, vegetables, or can be enjoyed all on its own!