Step 1

In a large stockpot or Dutch oven set over medium-high heat, add 1 inch of water. Set steamer basket inside and bring water to a boil.

Step 2

Fill steamer basket with potatoes and cover. Reduce heat to medium and cook for 20-25 minutes or until potatoes are fork tender.

Step 3

Meanwhile, in a small saucepan set over medium heat, add butter. Once the butter has melted add the garlic and cook until fragrant, about 1-2 minutes. Add milk, salt, pepper, garlic powder and paprika. Continue cooking for 5 minutes, then cover and remove from the heat.

Step 4

Remove stockpot or Dutch oven from the heat, drain water, then pour the potatoes directly into the pan. Return to the stovetop and cook for 1 minute to allow any excess moisture to evaporate.

Step 5

Pour into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand held mixer) and mix on low for 1 minute. Slowly add the warm butter/milk mixture until fully incorporated. Beat on medium-high until potatoes are light and fluffy, about 1-2 minutes.

Step 6

Let potatoes stand for 5 minutes before transferring to a serving dish. Garnish with freshly chopped parsley, if desired.