4 med. potatoes, pared
2 tbsp. butter
1 med. onion, diced in 1/2" pieces
1/2 c. water
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. whipping cream
2 tbsp. chopped fresh parsley

1. Cut potatoes into 1/2" cubes. Heat butter in heavy skillet. Add onion and saute until golden. Add potatoes and toss over high heat about 2 minutes until potatoes are browned.

2. Add water, salt and black pepper. Continue cooking over high heat about 10 minutes until liquid has evaporated and potatoes are tender.

3. Pour cream over potatoes and boil 2 to 3 minutes longer until cream has reduced into a smooth sauce. Sprinkle with parsley and serve immediately.