Preheat the oven to 400°F. Lightly butter the inside bottom of a 2-quart baking dish.
Peel the potatoes and cut into 1-inch chunks then place in a pot and cover with water. Add 1/2 tsp of salt to the pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain the potatoes and place in a large mixing bowl, set aside.
Add the milk and the 6 TBSP of butter to a small saucepan and simmer over medium-low heat while stirring until the butter has melted and the milk is warmed.
Pour the milk into the bowl with the potatoes. Mash the potatoes and the milk together with a potato masher until no lumps remain.
Stir the garlic, Parmesan, 1/4 tsp salt, and 1/4 tsp pepper in with the potatoes until well combined. Season with salt and pepper to taste.
Beat the egg in with the potatoes then spread the potato mixture evenly into the buttered baking dish. Scrape the tines of a fork along the top of the potatoes to make ridges.
Bake in the preheated oven for 40 to 45 minutes or until top is golden brown.
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