Peel potatoes & place in deep oven-safe pot.
Fill pot to about 1/2 the width of potatoes with chicken stock.
Place a dollop of butter on top of each potato & sprinkle with parsley.
Cook uncovered at 400 degrees for about 1 hour or until tender.
Melt 1/2 stick of butter in pot over medium heat
as you add ingredients, stir constantly
Juice from 1/2 fresh Lemon
gradually sprinkle in Flour (about 1/2 cup)
Adjust dry & wet ingredients until desired thickness is achieved.
***Look out*** This one is rich and creamy – it could be a dessert!