10 baby potatoes
2 T butter
2 cloves garlic, minced (you can use less if you don’t like garlic)
3/4 c cream
2 T fresh parsley, chopped (or 1 T dried parsley)
salt and pepper to taste
Wash and cut potatoes in bite sized pieces. Boil over low heat until just done. In a saucepan melt butter and add garlic and over low heat for 2 or 3 min. Add cream and reduce til thick enough to coat the potatoes. About 10 min. Drain potatoes and add to cream sauce. Add parsley, salt and pepper. Serves 6.