Parsley Potatoes

Thanks for all of the positive comments in response to my first blog post.  It seems as though my ruminating had the effect of shaking loose a few other memories for some of you.  Thanks also for two suggestions for perfect icing combinations to last week’s Wacky Cake recipe.  The more I think about it, I’m guessing that as a famished teenager who had eaten lunch in the school cafeteria at 10:30 in the morning, I had no time to even think about icing!  I’m working on getting those icing recipes, (Thin Mint and Peanut Butter), so look for them in a future post.

This week’s post is early…just in time for St. Patrick’s Day.  As an elementary-age kid whenever anyone would ask me what my favorite vegetable was, (and yes, people actually had those kinds of conversations in the 60’s), I would always answer “Parsley Potatoes.”  I would beg my mother to make them.  She never had to ask if I wanted them.  So, if you’re planning to celebrate all things Irish on Thursday, don’t leave out the potatoes!

PARSLEY POTATOES - Don't skimp on the parsley and use fresh!

This recipe is about as simple as it gets, but it does involve making a white sauce.  If you’ve never ventured into the realm of sauces, you are about to be amazed.  For someone who likes to cook, when a white sauce thickens, it’s like the crescendo in a symphony.  Follow the recipe step-by-step, and you’ll be fine.  These directions assume nothing…(so easy, even a dad can do it).  One other note:  I strongly recommend fresh parsley for this one.  While I use dried parsley flakes in a ton of recipes, you can’t beat fresh, and parsley potatoes just aren’t the same without it. 

PARSLEY POTATOES

Serves 4-6 as a side dish

Ingredients:

4-5 medium-size potatoes

3 Tablespoon butter*

3 Tablespoon all-purpose flour*

¼ teaspoon salt

2 cups milk

½ cup fresh parsley – chopped

*If you like a thicker white sauce use 4 Tablespoons of butter and flour.

Peel and then cube the potatoes into the desired size.  I usually make them ½” to ¾”, but bigger is fine.  Put the cubed potatoes into a saucepan and just cover them with water.  Bring to a boil, then reduce the heat to a slow boil, and cook until a cake tester (see illustration, below) pierces them without resistance.  You can also test doneness with a fork or a toothpick.  Do not overcook.  Drain the water from the cooked potatoes and leave them in the pan, removed from the burner.  (I'm taking no chances, and leaving nothing to the imagination here!)  Add the chopped parsley to the cooked potatoes.

WHITE SAUCE:  If this is the first time you’ve ever attempted a white sauce, finish preparing the potatoes before starting the sauce.  As you get more comfortable, you can do both at the same time.  In another saucepan, the same size as the small burner on your stovetop, melt the butter over medium heat.  You can add the salt while the butter melts.  When the butter is fully melted, whisk the flour into the butter until it’s smooth.  I strongly recommend using a spring whisk, (see illustration, below), because of its ability to loosen anything that begins to stick on the bottom of the pot…very important for sauces.  When the flour is smooth, without bumps or lumps, add all of the milk at once and increase the burner to high heat.  Begin to stir with the spring whisk to blend the butter and flour with the milk.  Keep stirring.  Do not stop.  Do not leave the stove.  As the mixture gets ready to boil, it will thicken almost instantaneously.  (It’s so cool!)  As soon as it thickens, usually just before it starts to boil, remove the pan from the burner immediately. 

The thickened white sauce can now be added to the potatoes and chopped parsley.  Gently incorporate (mix) the ingredients being careful not to mutilate the potatoes as much as you can.  The parsley potatoes are now ready to serve, although they may need to be heated slightly if the potatoes have cooled while making the white sauce.  Only heat or reheat this dish on fairly low heat, or microwave it.  It will burn easily on the stovetop.  Add salt and pepper to your taste preference.  (In white sauce dishes, some people prefer using white pepper.)

Simple, hearty, and tasty!  Erin go Braugh!

I close with this traditional Irish blessing:

May those who love us, love us.

And for those who don't love us,

May God turn their hearts.

And if he cannot turn their hearts,

May he turn their ankles,

So we may know them by their limping.

May you live as long as you want, and never want as long as you live.

Have fun, and don’t forget to laugh at yourself!

Illustration:  top - wire whisk; bottom - cake tester