Often in buying potatoes one finds a quantity of little ones usually
considered "too small to be bothered with." They seem hardly worth
peeling, but if scrubbed clean and boiled as directed the skins can be
removed quickly when they are tender. Then if a white sauce is made,
these little potato balls can be dropped in and served garnished with
finely chopped parsley on top. This is a favorite way of preparing new
potatoes and most appetizing.