Fill a large pot with enough cold water to cover the potatoes by about an inch. Add the smashed garlic cloves, bay leaf, and salt to the water. This creates an aromatic cooking liquid that will infuse the potatoes with subtle flavor as they cook. Having everything ready before the potatoes go in ensures smooth timing.

Bring the water to a boil over high heat, then reduce to medium-high. While waiting for the water to boil, cut the potatoes into roughly 2-3 inch chunks (leaving the skin on—this is traditional and keeps them from becoming waterlogged). Once boiling, carefully add the potatoes and cook for 15-20 minutes until a fork easily pierces the largest piece. I find that keeping the potatoes slightly waxy in the center rather than completely soft gives you better texture when you mix them with the butter.

Drain the potatoes thoroughly in a colander, discarding the garlic and bay leaf. Return the drained potatoes to the now-empty pot. This removes excess water so the butter can coat them properly rather than diluting the final dish.

Add the butter to the pot with the warm potatoes and gently toss until the potatoes are evenly coated and the butter is melted. Add the fresh chopped parsley and toss again to distribute. I always use salted butter for this dish—it gives an authentic Irish flavor that unsalted butter just can't match. Taste and adjust seasoning if needed, then transfer to a serving dish.