Buttery Boiled Potatoes
Buttery boiled potatoes are a simple and delicious side dish to any meal!
You’re just three ingredients away from one of our family’s favorite side dishes! Buttery boiled potatoes show up on our table often because they’re so quick and easy, delicious, and can be dressed up or down depending on the meal.
They’re just as at home alongside meatloaf or pan-fried chicken as they are a beautiful roasted turkey. These boiled potatoes are tender (but not mushy), covered in a generous amount of butter, and seasoned to perfection.
Ingredients You’ll Need
- Salted butter
- Salt and pepper
- Parsley, for garnish (optional)
What Type of Potatoes are Best?
You can use any kind of potatoes for this recipe, but I like to use gold/yukon/yellow potatoes. They have a nice creamy texture, and aren’t too starchy or waxy.
For an everyday side dish I usually buy large potatoes and cube them, but I like to use mini (shown in this post) or fingerling potatoes for a fancier meal. This dish is much prettier when potatoes are left whole, but for weeknight meals it doesn’t matter so much.
The Best Way to Boil Potatoes
- Wash and chop potatoes. Chop into even 1-inch pieces, or leave them whole if using mini potatoes or fingerlings.
- Start with cold water. Add potatoes to a medium pot and fill with cold water. Season generously with salt.
- Simmer until tender. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 20 minutes.
- Drain. When potatoes are done, dump into a colander to drain.
- Add butter and seasoning. Return potatoes to the pot and add butter, salt and pepper, and stir until potatoes are evenly coated in butter. Serve immediately, garnished with parsley if desired.
Tips for the Best Potatoes
- When purchasing potatoes, look for potatoes that have smooth skin, are firm to the touch, and don’t have any brown spots or blemishes. Potatoes should be stored in a dry, dark space, just as a pantry.
- Always start with cold water so the potatoes cook evenly. Add potatoes to boiling water and the outside will turn to mush before the insides are fully cooked.
- Don’t forget to salt the water! Potatoes need a lot of salt to taste flavorful and it starts with the pot of water.
- Cut into smaller pieces to reduce cooking time.
- I’ve found that boiled potatoes don’t reheat very well and lose a lot of their great flavor if made ahead. These boiled potatoes are best served immediately!
More Side Dish Ideas
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Buttery Boiled Potatoes
- 1 lb potatoes , chopped or use mini/fingerling
- 2 tablespoons salted butter
- 1 teaspoon coarse salt , plus more for boiling the potatoes
- ¼ teaspoon ground black pepper
- Place potatoes in a medium pot and cover with cold water. Season generously with salt.
- Bring to a boil, then reduce heat slightly and simmer until potatoes are fork tender, about 20 minutes (time will depend on size of potatoes).
- Drain potatoes and return to pot. Add butter, salt and pepper and stir gently until the potatoes are covered with butter.
- Serve immediately, with chopped parsley if desired.
- Gold/yellow/Yukon potatoes are my favorite variety for this recipe but any will do.
- For everyday meals I use regular potatoes, but when I want the dish to look a little nicer I'll use mini or fingerling potatoes.