Scrub new potatoes and cut large ones in half, so they
are all about the same size; simmer until tender for about 20
minutes. Drain.
In small saucepan, melt butter; stir in flour. Cook
over medium heat for 2 minutes; remove from heat and stir in
milk. Return to heat, stirring occasionally until thick. Stir
in chicken broth granules, sour cream and parsley; heat only
long enough to warm the sour cream. Do not let it boil. Place
potatoes in a serving bowl; pour the sauce over them.
Serves 4.
