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PARSLIED POTATOES

http://teriskitchen.com/padutch/parsliedpots.html

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 wouldn't use a baking potato because it absorbs too much of the water. 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 don't want to go through the extra trouble. I just mash them with a fork right on my dinner plate.

INGREDIENTS

2 pounds red, white or gold potatoes

Water

Salt and pepper to taste

4 tablespoons butter (more or less to taste)

2 tablespoons chopped fresh parsley (can use dried)

The potatoes may be peeled or not. Normally, I don't peel. Unless they are very small, cut them into equal size pieces of about 2 inches. Place in a medium saucepan and add enough water to just about cover. Sprinkle 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. Sprinkle with the parsley and stir to combine. Serve immediately.