Bring a large pot of salted water to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. If you are using larger potatoes, this will take a little longer. About 25-30 minutes for larger potatoes. Drain in a colander, and let the potatoes sit in the colander for about 5 to 8 minutes.
Preheat your oven to 425 degrees. Lightly oil or spray your baking sheet with non stick spray.
Place potatoes on the baking sheet, and mash with a potato masher or you could use the bottom of a small cup or mason jar, and smash the potatoes. You don’t want them to be completely smashed because you want them to still be held together. I take my potato masher and mash one way and then turn the masher the other way (about 90 degrees) and mash again. You’ll want to do this sort of lightly so they stay in tact.
Mix together the melted butter, garlic, salt, pepper, and parsley. Drizzle over the potatoes or brush on the potatoes. Bake in oven for about 18-20 minutes. Or until the potatoes are golden brown.
Take the potatoes out and sprinkle the cheese over the potatoes. Place them back in the oven just until the cheese has melted. Then take out the oven, sprinkle some extra salt if needed and devour!