Makes
About 2 pounds (907.2 g)Ingredients
Method
- First, read my article on The Science of Potatoes.
- Prep. Wash the potatoes thoroughly, scrubbing them with a scrubby sponge. Make sure you get all the soap out of the sponge first, please. Cut out any bad spots or growing eyes, but leave the skin on and leave them whole.
- Cook. Bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters, being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20 to 30 minutes.
- Pour the potatoes into a strainer or colander in the sink and drain. Let them sit for a few minutes and they should get a slight frosting of salt. If they are large-ish, you can cut them into smaller chunks at this stage if you wish. Or just leave them whole. Put the hot pot back on the burner and turn it to medium. Add the butter and melt it. Then add the potatoes and stir, coating them with butter.
- Serve. Serve immediately, but they are potatoes, so they'll stay warm for a while.
Notes
About the potatoes. White potatoes are standard, but you can use red skinned potatoes if you wish.
About the salt. It doesn't matter if you use table salt or kosher salt since the recipe goes by weight.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.