Boil the Yukon Gold potatoes in salted water with a bay leaf for 15-20 minutes until tender. Drain and discard the bay leaf.

Mash the cooked potatoes in a large mixing bowl until smooth and creamy.

In a separate bowl, whisk the eggs and combine with the mashed potatoes. Gradually mix in milk, flour, baking powder, garlic, and parsley until a semi-thick batter forms.

Heat extra virgin olive oil in a frying pan over medium heat until a drop of batter sizzles.

Scoop portions of the batter into the hot oil and fry for about 5 minutes per side until golden brown.

Remove fritters with a slotted spoon and place on paper towels to drain excess oil.

Combine mayonnaise, garlic, paprika, lemon juice, olive oil, salt, and pepper in a bowl to make aioli.

Serve the fritters warm with spicy aioli and garnish with parsley.