Cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (3/4 inch)

Add the cut potatoes into a stockpot, all in a flat layer, fill with water, just enough to barely cover the potatoes, season generously with sea salt, and heat with a high heat

While the potatoes are cooking make the creamy garlic sauce, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped shallot and garlic, mix continuously, after 2 to 3 minutes and the shallot is slightly translucent, add in the flour, continue to mix for 2 minutes, then add in the oregano and thyme, quickly mix together, then add in the milk and vegetable broth, continue to gently mix together for a few minutes

Once you end up with a slightly creamy sauce, about 5 minutes, add in the grated cheese, chopped parsley, lemon juice, and season with sea salt & black pepper, mix together, then lower to a low heat

After boiling the potatoes for 20 to 25 minutes they should be done, you can always pierce them with a toothpick to ensure they are done, you kind of want them al dente, remove the stockpot from the heat and drain the potatoes into a colander

Gently add the potatoes into the pan with the creamy garlic sauce, mix together until well mixed, then remove from the heat

Transfer the creamy potatoes into a large serving dish and garnish with fresh parsley, serve at once, enjoy!