Potato cubes in delicious parsley sauce

Ingredients for 4 servings:

• 1 bag of potatoes, mainly waxy
• 1 bunch of parsley
• 40 g butter
• 40 g flour
• n. B. broth
• 150 ml milk (preferably whole milk, low-fat milk also works)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Based on my grandmother’s recipe. Delicious side dish for chicken breast, schnitzel, or simply scrambled eggs.

Peel the potatoes and dice them (I used almost a small bag from the supermarket, and I ended up with about 3 potatoes). Finely chop the parsley. Boil the potatoes in broth for 15 minutes. Meanwhile, melt the butter over medium heat (maybe a little more) and add the flour. Stir vigorously with a whisk to prevent burning and lumps. Then add about 150 ml of milk and stir vigorously until the butter and flour mixture has dissolved well in the milk. Now skim the broth from the potatoes until you have the desired sauce consistency, stirring constantly. Finally, season with salt and pepper and add the chopped parsley. Pour over the cooked potatoes.