Begin by peeling and cutting the Yukon Gold potatoes into 1/2 inch pieces, ensuring they cook evenly. Place them in a large pot, cover with salted water, and add a bay leaf. Bring to a boil over medium-high heat and simmer for 15 to 20 minutes, or until tender.

Once boiling, carefully drain the potatoes and rinse them under cold water. Transfer to a mixing bowl and mash until smooth.

In a separate bowl, whisk together the eggs until frothy, then stir into the mashed potatoes with milk, flour, baking powder, garlic, parsley, and salt until a semi-thick batter forms.

Heat oil in a skillet over medium heat. Drop dollops of batter into the hot oil, cook for about 5 minutes on each side until golden brown.

Prepare aioli by whisking together mayonnaise, garlic, paprika, lemon juice, salt, and olive oil until smooth.

Once fritters are cooked, serve on a plate with aioli in the center and garnish with parsley.