PARSLEY POTATOES
2 lb. new small potatoes
2 ¼ cups milk
2 bouillon cubes
¼ cup cornstarch
4 tablespoons cold water
4 tablespoons parsley (chopped)
salt and pepper
Wash potatoes and place in a large pot. Cover with water and boil until tender. Drain and cool for ½ hour. Peel the potatoes. Place milk in a large saucepan, add bouillon cubes and bring to a boil. Make a paste with cornstarch and water. Slowly pour into the boiling milk, stirring constantly until thickened. Stir in parsley and season with salt and pepper to taste. Add the potatoes (cut in halves if they are too big.)
Serves 4