Cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces, then add the potatoes into a stock pot, fill with water, just enough to cover the potatoes, add in the bay leaf, season generously with sea salt and heat it with a high heat

After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick to ensure they´re done, drain the potatoes into a colander and rinse under cold water, remove the bay leaf

Add the potatoes into a large bowl, using a potato masher or large fork, mash the potatoes

Crack the eggs into a separate bowl, whisk together, then add over the mashed potatoes and mix together until well mixed, then add in the milk, flour and baking powder, finely grate in 2 cloves of garlic, add in the chopped parsley and season generously with sea salt, mix together until you get a semi thick batter

Heat a large fry pan with a medium heat and add in the 1 cup of virgin olive oil

Once the oil is nice and hot start cooking the fritters, with the help of two spoons grab some of the batter, about the size of a golf ball and add into the pan, make sure each fritter is in a single layer and evenly spaced out, cook in batches to not over-crowd the pan, fry for 5 minutes per side or until golden fried all around, then transfer into a dish with paper towels

Once all the fritters are done make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, lemon juice and olive oil, season with sea salt & black pepper and whisk together

Transfer the aioli over a serving plate, decorate the fritters around it and sprinkle with chopped fresh parsley, enjoy!