1. Peel and quarter potatoes and add to a large pot. Cover with water.
2. Bring potatoes and water to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, or until potatoes are tender.
3. Drain off water.
4. In a small saucepan, gently heat milk and butter until butter is melted. Add milk, butter, salt, garlic and black pepper to potatoes and mash together until desired consistency is reached. Gently stir in parsley.
For a creamy-tangy version, replace half the milk with sour cream or plain yogurt.