These simple buttered potatoes are a throwback to my youth. Mama would make them at least once every other week to go with meatloaf, chicken, or even her skillet pork chops. It was a staple, for sure. And I never got tired of it. Not even a little bit.
There was one part of my Mama’s buttered potatoes that I never enjoyed and was always tired of though - peeling!
It was always my job to peel the potatoes for boiling. To a young girl, it felt like I peeled endless pounds and pounds of potatoes. As many as I peeled, it seemed more and more were added to the pile. The mound never seemed to shrink any until Mama would come over with her sharp paring knife and within minutes have more potatoes peeled than I’d managed in the eons I’d been working on them. Fingers still griping the handle of the peeler, I swore when I grew up, I wouldn’t peel any more potatoes than I absolutely had to. That’s a promise I have tried my very best to keep, too.
So, instead of the large white potatoes that my Mama used, I tend to use small red potatoes so that I can leave the skin on them. You may think that’s lazy, I just think it’s brilliant.
Here’s how I make my buttered potatoes. If you decide to use large white potatoes, start those finger stretches now or enlist your children to help you like my Mama did.
- 2 pounds red potatoes, scrubbed and cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 4 tablespoons butter
- salt and pepper to taste
- Add potatoes to a large stockpot and add enough water to cover completely. Add olive oil and salt to season the water. Bring potatoes to a boil over medium heat and allow to boil until the potatoes are fork tender, about 15 minutes.
- Remove from heat and drain off water. Add butter, along with salt and pepper and stir until well-combined.
- Serve warm.
If you like this recipe, you may also enjoy:
Bacon and Cheddar Mashed Potatoes from Cooking Light
Scalloped Potatoes with Leeks and Thyme from She Wears Many Hats
Greek Potato Salad from Cookin’ Canuck
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