Tammy's Recipes

Tender chunks of potatoes seasoned with butter and parsley

1 1/2 lbs potatoes, scrubbed or peeled
4 Tablespoons (1/4 cup or 1/2 stick) butter
1/2 cup milk
2 Tablespoons parsley flakes or chopped fresh parsley
salt and pepper, to taste

1. Cut potatoes into 2-inch chunks. Put potatoes into a stock pot and cover with water. Bring to a boil; reduce heat and cook until tender, about 20-30 minutes.

2. Pour potatoes into a strainer to drain. Return hot pan to stove top, reduce heat to low, and add butter and milk.

3. When butter has melted, add parsley, salt, and pepper and stir to combine. Add potatoes and toss to coat. Add more salt or pepper if needed. You can leave potatoes on low heat until ready to serve.

I really like parsley potatoes; they're easier than regular mashed potatoes, because gravy isn't needed. They're flavorful, and the parsley makes them look fancy. :) My rating: 10/10