Quick And Creamy Potatoes - cooking recipe

Ingredients

1/4 c. butter or margarine
1/2 c. diced scallions
3/4 c. half and half
1/2 c. sour cream
6 medium cooked and diced potatoes
1 1/2 tsp. salt
1 1/2 tsp. white pepper
2 tsp. chopped parsley

Preparation

Cook and dice potatoes.
Set aside.
In large skillet saute butter and scallions until softened.
Add half and half.
Bring to a boil.
Stir frequently, as not to burn.
Add sour cream.
Bring to a boil (approximately 1 minute).
Reduce heat.
Stir in remaining ingredients except parsley.
Cook mixture until thickens, stirring frequently (approximately 1 to 3 minutes).
Serve with parsley garnish.
Optional:
Serve over slice of toast.