Potatoes: Put 2 pounds of peeled russet potatoes in a pot and cover with cold water, season generously with salt. Bring to a simmer and cook potatoes until tender about 45 minutes.
Drain potatoes and return to pot, add 1 cup hot milk and 1 stick of room temperature butter. Mash with a potato masher or fork and season with salt and pepper.
Gravy: Pour 5 cups of chicken broth into sauce pan with all the drippings from your turkey roasting pan. Add one can condensed cream of chicken soup, with ¼ teaspoon garlic powder and 1 teaspoon black pepper bring to a boil then reduce heat. Warm 1cup of milk in microwave and whisk in about 1/3 cup of flour. Slowly add flour mixture to sauce pan stirring constantly for about 1 minute or until thick.
