Peel the potatoes and cut into cubes (I almost needed a small bag from the supermarket, there were about 3 potatoes left). Finely chop the parsley. Cook the potatoes in the broth for 15 minutes.
Meanwhile, let the butter melt over medium heat (maybe a little stronger) and add the flour. Stir vigorously with a whisk so that nothing burns and it doesn`t clump. Then add approx. 150 ml milk and stir vigorously until the butter-flour mixture has dissolved nicely in the milk.
Now skim the broth from the potatoes until you have the desired consistency of the sauce, always stirring well.
Finally season with salt and pepper and add the chopped parsley. Pour over the finished potatoes.
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