Name: Boiled Potatoes with Butter and Chives
Total time: PLACEHOLDER
Ingredients: 3 tablespoons unsalted butter; 2 pounds small Red Bliss or new potatoes , scrubbed; Salt and ground black pepper; 3 tablespoons minced fresh chives

Why This Recipe Works

We found, while developing our boiled potatoes with butter recipe, that the best potatoes for boiling and buttering are less than 2 ½ inches in diameter. We boiled them with their skins on until a paring knife or skewer glided easily through one.

Before You Begin

The cooking time will vary depending on the size of the potatoes. For potatoes that measure 2 to 2½ inches in diameter (you will need 12 to 17 potatoes to make 2 pounds), plan on 15 to 18 minutes of cooking time. For potatoes that measure 1½ to 2 inches in diameter (you will need 18 to 24 potatoes to make 2 pounds), plan on 12 to 15 minutes of cooking time. For potatoes that measure 1 to 1½ inches in diameter (you will need 25 to 31 potatoes to make 2 pounds), plan on 10 to 12 minutes of cooking time. For potatoes that measure less than 1 inch in diameter (you will need 32 or more potatoes to make 2 pounds), plan on 8 to 10 minutes of cooking time.

Instructions

Place the butter in a medium serving bowl and set it aside to soften while you prepare and cook the potatoes.

Place the potatoes and 1 tablespoon salt in a Dutch oven and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer, stirring once or twice, until the potatoes are just tender when pierced with a thin-bladed knife or skewer, 8 to 18 minutes depending on the size of the potatoes. Drain the potatoes.

Place the potatoes in the bowl with the butter and toss to coat. Season with salt and pepper to taste and toss with minced chives to blend. Serve immediately.