Scrub the potatoes skin with a vegetable brush.  Wash the potatoes and cut into chunks

Note: cut the chunks as even as possible.  I cut the potatoes in four lengthwise and then cut each quarter into 4.  It cooks faster.  If you don't like to eat potatoes skin you can remove it.

In a large enough pot, add cold tap water to fill about three-quarters of the pot.  Add the salt.  Add the potatoes. Bring to a boil and continue cooking until a fork inserted in the potatoes breaks it easily.

Note: The potatoes should be submerged about an inch underwater

Once the potatoes are fork tender, drain in a colander and set aside.

Return the empty pot to the stove over a medium flame. Melt the butter in the pot (careful not to brown the butter)

Add the parsley and garlic and cook it for up to a minute until very fragrant. Add the salt and black pepper.

Add the milk and heat until small bubbles begin to form around the edge.

Note: Do not bring the liquid to a boil.

Remove the pot from the stove.  Add the potatoes.  Using a potato masher, mash the potatoes. Add the sour cream and continue mashing the potatoes until you get the texture you like.

Note: I like to leave some very small lumps.  

Serve with your favorite main dish.  I serve this with my hearty Mediterranean style short ribs beef stew.