4 med. potatoes
1/4 c. water
3 tbsp. butter
3 to 4 tbsp. minced fresh parsley
Salt
Freshly ground pepper

Peel potatoes and quarter. Combine potatoes and water in 2-quart microproof casserole; cover. Use "cook" cycle and cook 18 to 21 minutes or until tender, stirring once during cooking time. Drain. Add butter, parsley, salt and pepper. Stir until butter is melted. Serve immediately.

You may use 16 whole new potatoes instead of quartering the larger variety.