Cut the Russet Potato (5 pound) into 1 to 1 ½-inch disks, then in half.
In a stockpot add in potatoes then pour the Chicken Broth (4 cup) and Water (3 cup) until covered.
Turn on medium-high heat and cook for 25-30 minutes or until fork-tender. Stir every few minutes to ensure they cook evenly.
While the potatoes are cooking, heat the Whole Milk (2 1/2 cup). Add in the Garlic (2 clove), Salt (to taste), Ground Black Pepper (to taste), 2-3 strips of peel from the Lemon (1), and Rosemary Leaves (4).
Just before the milk boils, remove from heat. Remove the lemon peel and rosemary.
Drain the potatoes. Then to dry them out, return them to the empty pot over medium heat. Stir every 30 seconds for 1-2 minutes, then remove from heat.
Using a food processor, process half of the potatoes at a time until JUST blended. Place in a dry pot and process the next half.
Once all the potatoes are all processed add in the Butter (6 tablespoon). Mix until melted.
Pour in the milk mixture in batches and mix until your preferred texture.
Make the topping. Preheat the oven to 400 degrees F (200 degrees C).
Prepare the parmesan chips. On a parchment-lined baking sheet, place heaping tablespoons of Grated Parmesan Cheese (1 cup). Sprinkle it with Ground Black Pepper (to taste). Bake for 5 or until just beginning to brown.
In a bowl combine the Breadcrumbs (1 cup), Paprika (1/2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste).
Sprinkle the mixture over the chips and place in the oven for an additional 3-4 minutes or until crumbs have soaked up the oil and have browned slightly.
Pour the cooked mixture into a bowl and using a wooden spoon smash the chips into bite-size pieces.
Serve the mashed potatoes warm with topping sprinkled over the top (or on the side if you have tentative guests.)