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Parsleyed Potatoes

  Scrub and peel the potatoes, cutting in half if they are very large. Place potatoes, water, salt, and pepper in a 2-quart covered saucepan. Bring to a boil and simmer approx 30 minutes until soft. Drain and add milk or cream. Reheat to almost boiling. Add the parsley and serve very hot. Top with a pat of butter if desired.

Serves 4

1 lb. white potatoes, peeled
2 c. water
1 t. salt
dash pepper
1/2 c. milk or cream
2 T. chopped parsley
butter (optional)

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

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