Peel and cut the russet potatoes into 1-inch chunks for even cooking. Place potatoes, minced garlic, and salt into a pot and cover generously with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are completely tender and a fork pierces them easily. Once cooked, drain thoroughly in a colander and let sit for 5 minutes—this resting period allows excess moisture to evaporate, which ensures creamier mashed potatoes rather than gluey ones.

Transfer the drained potatoes and garlic from Step 1 to a mixing bowl. Begin mashing with a potato masher, working until most of the large lumps are broken down. Add the warm milk and unsalted butter (I use Kerrygold because the higher fat content creates noticeably richer, more luxurious mashed potatoes). Continue mashing gently until the mixture reaches your desired consistency—smooth and creamy. Warm milk blends in more easily than cold milk, which prevents the potatoes from becoming gluey.

Fold in the fresh parsley and taste the mashed potatoes. Add additional salt if needed to bring out the garlic and potato flavors. Serve immediately while hot for the best texture and temperature.