Russian Potatoes with cream

Russian Potatoes with cream
Total time: 1.5 hours
Servings: 4
Please keep in mind, these cannot be frozen

700 g (1 1/2 lbs) Waxy potatoes
Salt and pepper
50 g (2 oz)Button mushrooms
1 small onion
50g (2 oz) butter
150 ml (1/4 pint) Sour cream
2 tbsp chopped parsley

Cook the potatoes in boiling salted water for about 30 minutes until tender. Drain and peel the potatoes, then cut into 1/4 inch thick sliced. Peel and thinly slice the onion.
Melt the butter in a frying pan and fry the onion until transparent. Add the mushrooms and fry for about 2-3 minutes, stirring. Add the sliced potatoes and fry for about 5 minutes, turning once.
Pour the cream over and season well. Turn potatoes gently until coated and continue cooking over low heat for about 10 minutes until potatoes have absorbed most of the cream.
Stir in parsley and adjust seasoning if needed.
Serve hot.