Place cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.

While potatoes are cooking, in a small saucepan, gently warm the milk and melt the butter over low heat. Do not boil. Remove from heat and set aside. If using fresh garlic, mince it. If using roasted garlic, squeeze cloves from their skins and mash.

Once potatoes are tender, drain them thoroughly in a colander. Return the hot, drained potatoes to the empty pot or a large mixing bowl.

Add the minced garlic (or mashed roasted garlic), warmed milk, melted butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the potatoes.

Using a potato masher or ricer, mash the potatoes until smooth and creamy, being careful not to over-mash, which can make them gummy.

Stir in the finely chopped fresh chives and parsley. Taste and adjust seasoning as needed, adding more salt or pepper if desired.

Serve hot as a delicious side dish alongside your favorite main course.