Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.

While the potatoes are cooking, melt the butter in a skillet over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat.

In a large mixing bowl, combine the drained potatoes, browned butter and garlic mixture, whole milk, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Transfer the mashed potatoes to a serving dish and garnish with chopped fresh parsley if desired.