Step 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.

Step 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.

Step 3

In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.

Step 4

Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.

Step 5

Add in potatoes. Season with salt and pepper.

Step 6

Garnish with remaining parsley and enjoy!