750 ml potato, sliced 3 cup
chicken broth to cover potatoes
75 ml butter or margarine 1/3 cup
15 ml lemon juice 1 tbsp
salt to taste
7 ml parsley, finely chopped 1 1/2 tsp
Cook potatoes in broth; drain. Cream butter, lemon juice and salt. Add to potatoes and cook 3 minutes. Sprinkle with parsley.
Serves 4