Boiled Potatoes
6 servings Potatoes may also be steamed, but be sure there is ample water so the pan does not run dry before they are done.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 pounds potatoes
- ½ teaspoon salt
- 2 to 3 tablespoons butter, melted
- (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination)
- (Grated peeled horseradish)
- Salt and black pepper
Let's Cook
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Step 1.
Scrub clean or peel (if desired): 2 pounds potatoes
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Step 2.
If in haste, you may cut large potatoes into quarters; if doing so with russet potatoes, their cut surfaces will start to disintegrate so keep a close watch on them. Transfer to a pot and add enough cool water to cover them by a few inches. For every quart of water, add: ½ teaspoon salt
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Step 3.
Place over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until tender. Smaller red potatoes will be done in about 10 minutes; quartered large potatoes in about 15 minutes; large, whole potatoes may take up to 40 minutes. Drain well. If serving plain, cut larger potatoes into bite-sized pieces, if necessary, and toss to taste with: 2 to 3 tablespoons butter, melted; (3 to 4 tablespoons chopped parsley, chives, or dill, or a combination); (Grated peeled horseradish); Salt and black pepper