Chunky Buttered Potatoes


How many ways can you fix potatoes? My husband is a meat and potatoes guy. He could eat potatoes every meal I think, so I am always changing up the potatoes in our house. This time I used a simple version of the typical mashed potatoes without adding in the milk. As I said in the previous post, he likes the purest form of the vegetable, and this is as close as you can get to it. Potatoes prepared this way go well with the Oven Fried Chicken and Glazed Carrots with Thyme.

Chunky Buttered Potatoes

    4 large white potatoes, peeled and 1-inch cubed (Russet recommended)
    1/2 cup butter
    1 teaspoon salt
    Pepper to taste
In a large pot, add the potatoes and pour just enough water to fully cover the potatoes.

Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain.

Place the potatoes back on the heat and stir until the steam dissipates. Add butter and salt to the pot and then stir together until they evenly coated with the butter.

The potatoes may break up some, but keep stirring until the butter is completely melted. Serve with coarse black pepper to taste.


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3 comments :

  1. These sound really good. I love buttery mashed potatoes.

    ReplyDelete
  2. Grins, I'm with your husband. Give me potatoes. Pretty much love 'em no matter how you slice 'em. Sometimes it's just so nice to have a plain straightforward potato, just like my mom served them. Yumm

    ReplyDelete

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