2 pounds new potatoes, quartered, boiled until tender and drained
1/4 cup loosely packed fresh flat-leaf parsley, chopped
How to Make It
Melt butter with oil in a medium skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in milk and next 3 ingredients, and cook, whisking constantly, 5 minutes or until mixture thickens. Add salt and pepper to taste. Pour over potatoes; toss to coat. Sprinkle with parsley; serve hot.
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