3 1/2 to 4 lbs. new potatoes
Water
1 stick butter
Salt and pepper to taste
1 can evaporated milk

Wash and scrub potatoes well. You can "scrape" the peeling off, if desired. Boil potatoes in a 5-quart Dutch oven. Put only enough water so that water is only 3/4 of way on potatoes; using the evaporated milk to finish covering the potatoes. Cook potatoes 30-45 minutes until done. Add butter after about 30 minutes. You may need to add additional milk as potatoes cook. Once done, thicken with your favorite thickening agent. Garnish with fresh parsley.