Parslied Potatoes

2 pounds white or red boiling potatoes
Water
Salt
4 tablespoons butter (or more to taste)
2 tablespoons chopped fresh parsley

The potatoes may be peeled or not. I think they are best not peeled. Unless they are very small, cut them into equal size pieces of about 2 inches. Place in 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 butter and more salt to taste. Brown the potatoes a bit in the butter, adding more butter if necessary. Sprinkle with the parsley and stir to combine. Serve immediately.

Note: Don't use baking potatoes because they absorb too much of the water.

Serves 4