Heart Attack Potatoes

I made a nice, fresh ham, coated the outside with the honey-mustard sauce used in my chicken recipe the other night. Heart attack potatoes seemed like just the right thing to go with the ham. I know you're all wondering now if I've gone completely off my rocker. Feel free to cut this amount down to your family's size, but this is the basic recipe.

HEART ATTACK POTATOES

5 pounds (1 bag) red skinned potatoes, scrubbed
salt and water to boil
1 to 2 tsp salt
30 turns fresh ground pepper
1/4 cup dried parsley flakes
1 stick margarine
1 stick butter

Scrub the potatoes clean and slice them thin. Cook in a large pot of salted boiling water until fork tender. Pour into a colander to drain, and put the pot lid on top of the colander to keep the heat in the potatoes. Return the pot to the stove, and melt the butter and margarine over medium heat. Add the salt, pepper and parsley flakes. Turn off the heat, stir the potatoes back in, and serve at once. The potatoes will break into nice bite sized pieces. The origin of this terrifying name? As my second daughter said, "Heart Attack Goodness on a plate!"

Hope you all have a wonderful weekend!