Garlic-Parsley Creamed Potatoes

I used to get parsley at the local farmer's market in Missoula, but they'd give you a freakin huge handful of it for a buck. I never could find anything aside from the dish I was preparing to use it in, so I found this side-dish to help use some more of the parsley. It always took a lot longer to cook than I expected, but I like thicker sauces than most.

Ingredients
1 1/2 lbs. un-peeled new potatoes, quartered.
1/2 stick butter
3 T minced garlic
3 T fresh, chopped parsley
1/2 cup water
1 1/2 cups milk
salt & pepper to taste

Method

1. Melt butter in a large saucepan.
2. Add quartered potatoes and saute over medium heat until slightly browned on outside but not cooked through.
3. Add garlic and parsley and saute for about a minute more.
4. Add milk, water, salt and pepper.
5. If liquid does not cover the potatoes, add more water and milk until potatoes are covered.
6. Bring to a full boil, then reduce heat and simmer lightly until potatoes are tender and sauce is thickened.
7. When finished, sauce should not be at all 'soupy', but just thick enough to cling to potatoes when served. (I like it a bit thicker than that)