- 8 cups water
- 1 3/4 cups kosher salt
- 4 pounds small potatoes scrubbed
- 1 stick unsalted butter
- Bring the water and salt to a boil in a large stock pot.
- Add the potatoes and cook until tender, about 20 minutes.
- Drain the potatoes and return to the pot. Add the butter. Cover and let sit for a few minutes.
- Once the butter has melted, give the potatoes a good stir and serve warm.