1. Prepare the Potatoes:

• Peel the potatoes and cut them into quarters to ensure they cook evenly.
• Place the quartered potatoes in a large pot and cover them with salted water.
• Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes.

2. Warm the Milk and Butter:

• While the potatoes are boiling, combine the butter and milk in a small saucepan.
• Warm over low heat until the butter has melted and the mixture is combined. Do not let it boil. Set aside.

3. Drain and Mash the Potatoes:

• Drain the boiled potatoes well and return them to the pot or move them to a large mixing bowl.
• Use a potato ricer or masher to mash the potatoes until smooth and no lumps remain.
• If using a bowl, return the mashed potatoes to the pot, over low heat.

4. Mix the Ingredients:

• Sprinkle the parsley flakes, salt, and baking powder over the mashed potatoes.
• Start whisking the mashed potatoes, gradually adding the warm milk and butter mixture until fully incorporated. If the mixture is too thick, add more milk a little at a time until you achieve your desired consistency.

5. Achieve Fluffy Texture:

• Continue to whisk vigorously until the mashed potatoes are light and fluffy.

6. Season and Serve:

• Taste and adjust seasoning with more salt if needed.
• Serve hot, garnished with cracked black pepper.