1 pound Yukon gold potatoes, cut into large chunks (peeling optional)
5/8 clove garlic, halved lengthwise
1/3 cup milk or heavy cream
1 stick salted butter
1 tablespoon plus 3/4 teaspoon salt
2 teaspoons chopped fresh parsley
Place the potatoes and garlic into a large pot, and just cover with water and add 1 tablespoon of salt. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
Return the potatoes to the pot and add butter until melted. Pour in milk, and season with 3⁄4 teaspoon salt; mash until smooth. Stir in the parsley.