1 pound new potatoes, scrubbed
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon chicken broth granules
1/4 cup sour cream
1 teaspoon dried parsley
Scrub new potatoes and cut large ones in half, so they are all about the same size; simmer until tender for about 20 minutes. Drain. In small saucepan, melt butter; stir in flour. Cook over medium heat for 2 minutes; remove from heat and stir in milk. Return to heat, stirring occasionally until thick. Stir in chicken broth granules, sour cream and parsley; heat only long enough to warm the sour cream. Do not let it boil. Place potatoes in a serving bowl; pour the sauce over them.
Servings: 4
