Preparation
1. In a large stock pot filled with cold water add prepped potatoes and a large pinch of salt. Bring to a boil, reduce to a rolling boil, cooking until the potatoes are fork-tender, drain.
2. Pour the potatoes back into the stock pot along with 1 cup milk and half of the parsley. Stew the potatoes with the milk and parsley for 5 to 9 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom. Pour the stewed potatoes into a bowl, set aside.
3. In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.
4. Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.
5. Add in potatoes. Season with salt and pepper.
6. Garnish with remaining parsley and enjoy!
