Boiled Potatoes With Butter Food

BUTTERY BOILED POTATOES

Steps:

• Place potatoes in a medium pot and cover with cold water. Season generously with salt.
• Bring to a boil, then reduce heat slightly and simmer until potatoes are fork tender, about 20 minutes (time will depend on size of potatoes).
• Drain potatoes and return to pot. Add butter, salt and pepper and stir gently until the potatoes are covered with butter.
• Serve immediately, with chopped parsley if desired.

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
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BASIC BOILED POTATOES

Steps:

• Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.

BOILED BUTTERED POTATOES

Steps:

• 1. Wash and peel potatoes. Cut into chunks (about 1-inch) and rinse. Place in large sauce pan and cover with water. Add 1 tsp salt. Bring to a boil and cook until tender-approximately 20-25 minutes.
• 2. When done, drain potatoes, leaving about 1/2 cup liquid (water) in them. Add 1 stick of butter or margarine; heat until melted. Occasionally, stir gently, being careful not to mash potatoes into mush. Remove from heat.
• 3. Gently, stir in 1/2 tsp salt or more to taste. Sprinkle black pepper over top, if desired.

BOILED POTATOES WITH CHIVES

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

NEW POTATOES WITH GARLIC, MINT AND BUTTER

Steps:

• Bring the potatoes to the boil in enough lightly salted water to cover.
• Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
• Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
• Use parsley if you don't have or like mint, or use a mix of both if you wish.

BOILED POTATOES WITH BUTTER AND MINT

Steps:

• In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
• Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
• Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.