If you grew up with grandparents or parents that were raised on the farm or ranch, you have eaten more buttered potatoes at supper time in your life, than you can count. They’re a simple-to-prepare, stick-to-your-ribs side dish, that’s absolutely delicious!
These are the old-fashioned, easy-to-prep but delicious potatoes my Great-grandma, Kristi MacMillian, used to make for her family and the farm hands working her ranch!
How To Boil Potatoes
- Scrub and cut potatoes into desired size.
- Place in a pot, then cover with cold water by 1 inch.
- Add 1 teaspoon of salt.
- Bring the water to a boil, then immediately reduce the heat and simmer potatoes, partially covered until they’re fork tender. The overall simmering time will depend on they size of the potatoes.
Buttered Potatoes Ingredients
- Butter: Use salted or unsalted. The recipe has a range for the amount of butter used. Start with 1/4 cup. If you want them extra buttery potatoes or are making them for company, you may want to add the extra butter.
- Potatoes: My family has always used Russets in this recipe. You can either peel them or leave the peels on. I like the added nutrition when the peels are on. You can also use Yukon Gold or red potatoes.
- Salt + Pepper
- Green Onions
Storing + Freezing
- How Long Can You Keep This In The Fridge? These will last in the fridge for 3-5 days. Keep them in an airtight container. Leftovers that have been refrigerated can be microwaved or baked in a 400°F oven until heated through.
- Can You Freeze This? Yes, they can be frozen. Place it in an airtight container and it can last up to a year in the fridge.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Buttered Potatoes
- Boil the potatoes for 10-15 minutes.
- Drain the excess water. Return to the pan and add butter, salt, and pepper to taste. Stir to coat the potatoes.
- Garnish and serve.
***See full instructions below.
More Delicious Potato Recipes
- Ranch Potatoes
- Au Gratin Potatoes
- Sausage Green Bean Potatoes
- Scalloped Potatoes and Ham
- Make Ahead Mashed Potatoes
- Crack Potato Soup
- Make Ahead Mashed Potatoes
- Funeral Potatoes
- 2 pounds Russet potatoes, cut into large chunks
- 1/2 cup butter, room temperature
- black pepper
- 1 tablespoon parsley, chopped
- 1/4 cup green onions, thinly sliced
- Add the chunks of potatoes (2 pounds) to a pan and enough water to cover by 1 inch. Add 1 teaspoon of salt to the pan. Bring the potatoes to a boil, immediately reduce heat, and simmer, partially covering until fork tender, about 10-15 minutes.
- Drain the potatoes and shake out any extra water. Return to pan and add the butter (1/2 cup), salt, and pepper to taste. Stir to coat the potatoes. The butter should melt as you stir over the potatoes. You can also cover them for a few minutes to get the butter to melt faster. Garnish with parsley (1 tablespoon) and green onions (1/4 cup).