Place the peeled and chunked russet potatoes into a medium saucepan and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Drain the cooked potatoes and return them to the Sauspan. Add the garlic, butter, warmed milk, sour cream, salt, and pepper.

Mash the potatoes with a potato masher until smooth and creamy.

Taste the mashed potatoes and adjust the seasoning with more salt and pepper if needed.

Transfer the garlic mashed potatoes to a serving dish and garnish with freshly chopped parsley