Peel and rinse your potatoes.
Cut potatoes into slices or chunks and place them in a large cooking pot. Almost cover with water, and place the lid on.
Bring to boil over high heat. Reduce temperature to medium and cook for about 15 - 20 minutes, or until fork tender. You'll want them nice and soft so they are easier to mash without having lumps.
Meanwhile, as you're waiting for your potatoes to cook, you can prepare the brown butter. Place 3 Tbs. salted butter into a saucepan or small skillet. Melt over medium heat, and continue cooking until it smells nutty and looks slightly browned. It may continue browning a bit more after removing it from the heat, so keep your eye on it. You don't want it burned.
Drain the water from potatoes. Mash with hand masher or electric mixer until no more chunks remain.
Add 4 Tbs. butter, salt, pepper, and parsley flakes. Slowly add milk, continuing to mix, and scraping the sides and bottom to make sure it's all incorporated. You may not need all the milk, just add till it's the right consistency for you. And you can substitute some heavy cream for the milk if you like it more creamy.
Mix until it's nice and creamy, and serve topped with brown butter.