12 sm. red waxy potatoes
Salt to taste
3 tbsp. heavy cream
1 tsp. ground coriander (cilantro)
Juice of 1/2 lemon
2 tbsp. finely chopped parsley
Freshly ground pepper to taste

Using a sharp knife, peel off some of the potato skin, leaving a band in the center for color. Place the potatoes in a saucepan, cover with water and add salt. Bring to a boil and simmer until tender, about 15 minutes. Drain the potatoes and return them to the same saucepan. Add the cream, coriander, lemon juice, parsley, salt and pepper. Bring to a simmer, shaking the saucepan to blend the ingredients. Cook for 1 minute. Serve with the liver. Serves 4.