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Peel your potatoes and cut into large, even cuts. For medium sized potatoes you should have about 6 chunks cut, but no more than 8.
Add the potatoes to a pot and add 8 cups of water plus 2 tablespoons of salt. Bring to a boil, reduce heat and let boil on a low boil for about 20 minutes, or until the potatoes are fork tender.
In a small saucepan, add the milk, the stick of butter, the black pepper and the parsley. Warm on low until the butter is melted.
Drain the potatoes in a colander and place the same pot back on a low flame. Make sure you drain the potatoes very well and place back in the hot pan on the low flame, and let the potatoes evaporate off more of the water from the heat from the pan.
Add the melted butter and milk mixture and begin mashing. Taste and add more salt until it is your preference.
Transfer to a bowl, add the 2 tablespoons of butter to the top, some dried parsley and black pepper.