Mashed Potatoes with Parsley Root

¾ lb. parsley root, cut into chunks
1.5 lbs. potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup crème fraiche, cream or milk
1+ teaspoon salt, or to taste

Boil parsley root and potatoes together until very tender. Drain well. Mash together with butter, cream and salt. Taste and add more salt if necessary. Serve hot!