Peel, wash and cut the potatoes into eighths. Boil the potato pieces in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) for about 20 minutes, pour through a kitchen sieve, return to the hot saucepan, cover with flakes of butter (2 teaspoons) and top with coarse sea salt from the mill (3 big pinches). Wash the parsley, shake dry, finely chop, distribute over the potatoes and carefully mix / blend the potatoes. Keep the parsley potatoes warm in the oven at 50 ° C until serving.