Preheat the oven to 450°F.
Place potatoes in a large pot. Fill the pot with water to cover by 1-inch. Salt the water. Bring to a boil and cook 10-15 minutes, or until the potatoes are fork-tender. The exact time will vary depending on the size of your potatoes. Drain the potatoes and set them aside.
Line a rimmed baking sheet with foil and drizzle with 3 tablespoons of olive oil. Transfer the potatoes to the cooking sheet, allowing space between each.
Using a potato masher or metal spatula carefully press each potato until the skin cracks and the potato breaks open. Rotate your masher halfway and press again, replacing any chunks of potato that may fall out during the process.
Drizzle with the remaining 3 tablespoons of olive oil. Sprinkle with your garlic, parsley, salt, and pepper.
Bake for 20 minutes, or until lightly golden, and serve hot.