Using a 4-6 quart sauce pan, fill with water till ¾ full.
Place potatoes in water and bring to boil over high heat.
Reduce heat to low simmer, cover sauce pan and cook until potatoes are fork tender, about 20 minutes.
Drain water from pan and return to stove on low heat.
Add ¼ cup of milk and begin to break up potatoes using a wooden spoon.
Continue to stir and mash while slowly adding additional milk to desired consistency.
Add garlic and parsley.
Season with salt, pepper and optional butter to taste.
Starchy Russets are the most mildly flavored potatoes, but some people prefer a more flavorful variety.
If flavor matters to you just as much as texture, do this instead: Make your these with half Russets and half Yukon Golds for the best of both worlds. This blend will yield a nice flavor but still have a light, delicate texture.
Cut the spuds into smaller pieces prior to boiling. This will reduce cooking time.