My nephew dubbed these potatoes ‘special potatoes’ 30 years ago. Every time he came to my house, this is what he wanted with supper. I’m still making them. It came out of stewed potatoes. When I want something similar to the center of a baked potato, but don’t want to wait that long to bake it, I make these. Use a thin skinned potato that you don’t have to peel or peel your potatoes. It’s up to you!
- 4 medium thin skinned potatoes washed and cubed
- 1 tbsp butter or margarine PER potato, I used a half stick here
- Salt and pepper
Fill a saucepan with water and place your chopped potatoes and a little salt in it and boil til tender.
Drain potatoes and return them to the pot and put the lid on. Add your butter and put the lid on again. Allow to melt. Add salt and pepper. Without mashing, stir the potatoes until they absorb the butter. They’ll be very thick and chunky. I serve with sour cream. You treat this like your baked potato.
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