Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender about 10-15 minutes depending on size and shape.

Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.

Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.