*preferably a boiling type such as white rose, red rose or Yukon Gold

Cut potatoes (peeled or unpeeled) into 4 or 5 pieces. Peel parsley roots and cut into 1-inch pieces. Put potatoes and parsley root in a saucepan; cover generously with water. Add 1 teaspoon of the salt and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan.

Combine milk and half-and-half and add about 1/4 cup of the mixture to the hot vegetables. Mash, adding remaining milk mixture a little at a time until potatoes reach the consistency you want. Stir in butter, remaining salt and the pepper. Garnish with parsley.