Boiled New Potatoes with Mint

Ingredients

• 1.5 pounds New potatoes (Choose small, evenly sized potatoes.)
• 6 cups Water (Enough to cover the potatoes.)
• 1 teaspoon Salt (For seasoning the water.)
• 2 sprigs Fresh mint sprigs (For flavoring the potatoes.)
• 2 tablespoons Butter (Optional, for serving.)
• 1 cup Milk (For white sauce (optional).)
• 1 tablespoon Butter (For white sauce (optional).)
• 1 tablespoon All-purpose flour (For white sauce (optional).)
• 0.25 teaspoon Salt (For white sauce (optional).)
• 0.125 teaspoon White pepper (For white sauce (optional).)
• 1 tablespoon Fresh parsley (Chopped, for white sauce (optional).)

Instructions

1. 1Wash the new potatoes thoroughly. If the skins are very thick, gently rub them with your fingers to remove any loose skin. Small, thin-skinned new potatoes usually don't need peeling.
2. 2Place the potatoes in a large pot and cover them with cold water. Add salt to the water. Bring the water to a boil over high heat.
3. 3Once boiling, reduce the heat to medium and simmer for 15-25 minutes, or until the potatoes are tender when pierced with a fork. Cooking time will vary depending on the size of the potatoes.
4. 4During the last 2 minutes of cooking, add the fresh mint sprigs to the pot. Drain the potatoes well in a colander.
5. 5Return the drained potatoes to the pot. Add the butter and toss gently to coat. Serve immediately in a vegetable dish, garnished with the cooked mint sprigs. Alternatively, serve with white sauce and chopped parsley (see instructions below).
6. 6In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and white pepper. Stir in the chopped parsley. Serve warm over the potatoes.