Bring potatoes, 1 tsp. salt, and cold water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 16 minutes or until tender; drain. Return potatoes to pan; cook over medium heat until dry. Stir in half-and-half, Parmesan cheese, melted butter, 1 tsp. salt, and black pepper; cook 30 seconds or until heated. Remove pan from heat. Mash potatoes to desired consistency. (Reserve 2 cups for pot roast pies, if desired.)
