Parslied Potatoes

Serves 4

Boiled potatoes are so simple and delicious, as is this recipe. They are great as is, with just the flavors of the butter and parsley, or topped with gravy or sauce from the main dish. Use any type of potato you prefer, although I would not use a baking potato because it absorbs too much water while cooking. If you can get new or creamer potatoes, they work great in this recipe. This is also a good substitute for mashed potatoes when you do not want the extra work. Sometimes, I just mash mine with a fork right on my dinner plate.

Ingredients

• 2 pounds red, white or gold potatoes (see comments above)
• Water
• Salt and pepper to taste
• 4 tablespoons butter, more or less to taste
• 2 tablespoons chopped fresh parsley (can use dried)

Scrub or peel the potatoes (see notes below). Cut into equal size pieces of about 2 inches. Place in a medium saucepan and add enough water to just about cover. Season with salt to taste. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until tender, about 15 minutes depending on the size and type of potato. Drain off all of the liquid. Return to the burner over low heat. Add the pepper, butter and more salt to taste. Cover and let set until the butter has melted. Add the parsley and stir to combine. Serve immediately.

Notes: The potatoes can be peeled or not. I only peel when the skins are very thick and rough.

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