This is a good way to cook potatoes which are so rank and tough as
hardly to be eatable in any other form.
Pare and quarter, if large. Soak in cold water one hour. Put into a pot
with enough cold salted water to cover them. When almost done, turn off
the water, add a like quantity of milk, and bring to a boil. Before
taking up, stir in a heaping tablespoonful of butter, a little salt, a
handful of chopped parsley, and thicken slightly with flour previously
wet in cold milk. Boil one minute, and pour all into a deep dish.