Peel and cut the Yukon Gold potatoes into ½ inch pieces, place in a large pot of salted water with a bay leaf. Boil for 15-20 minutes until tender. Drain and cool.

Mash cooled potatoes in a mixing bowl until smooth but slightly chunky. Add whisked eggs, milk, flour, baking powder, grated garlic, parsley, and sea salt. Stir until a semi-thick batter forms.

Heat olive oil in a frying pan over medium heat. Portion out golf ball-sized amounts of batter and fry for about 5 minutes per side until golden brown. Drain on paper towels.

Combine mayonnaise, garlic, paprika, lemon juice, and olive oil in a bowl. Mix until smooth. Season with salt and pepper to taste.

Serve fritters on a platter with aioli in the center for dipping. Garnish with extra parsley.