Potato Gateau (Gattò di Patate)

Wash the Russet potatoes thoroughly. Place the Russet potatoes in a large pot, cover with cold water, and add a pinch of fine sea salt. Bring to a boil and cook until the Russet potatoes are very tender when pierced with a fork, approximately 25-35 minutes depending on size.

Drain the cooked Russet potatoes and let them cool slightly. While still warm, peel the Russet potatoes and pass them through a potato ricer or mash them thoroughly with a fork until smooth. Transfer the mashed Russet potatoes to a large mixing bowl.

To the mashed Russet potatoes, add the unsalted butter, whole milk, Large eggs, finely chopped fresh parsley, fine sea salt, and freshly ground black pepper. Mix well to combine.