Potato Balls, Parsleyed Vegetables & Fruits

5 or 6 large potatoes
2 tbsp. freshly chopped parsley
1/4 cup melted sweet butter

Peel potatoes and put in a large pot of cold water. With a melon ball cutter, make small balls from the potatoes and put them in another pot of cold water. Cook balls in boiling salted water just until tender. Drain and shake over low heat to dry slightly. Add butter and chopped parsley and put in a heated serving platter.

Serves 4.

NOTE: Cook the remaining potato bits until tender in boiling salted water. Drain and dry. Add butter and a little milk and mash. Reserve,refrigerated, for use next day.


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