Buttered Sweet and White Potatoes
Boiled potatoes are a quick, easy and delicious side dish. They are great as is or topped with gravy or sauce from the entree. One example is the boiled potatoes with parsley in the similar and related recipes links. Mixing sweet and white potatoes together, as in this recipe, makes an extra tasty and colorful presentation.
- 2 medium sweet potatoes, peeled, cut into 1-inch pieces
- 2 medium white potatoes, scrubbed or peeled, cut into 1-inch pieces (see notes below)
- 1/2 medium onion, coarsely chopped
- Salt to taste
- Pepper to taste
- 3 to 4 tablespoons butter, preferably unsalted
- 1 tablespoons chopped fresh parsley
Place potatoes and onions in a medium saucepan and add enough water to just about cover. Sprinkle with salt to taste. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until tender, about 20 minutes, depending on the size and type of potato. Drain off all of the liquid. Return to the burner over low heat. Add the butter, more salt and pepper. Cover and let set until the butter has melted. Sprinkle with the parsley and stir to combine. Serve immediately or cover and keep warm over a very low burner for up to 10 minutes.
Notes: The white potato to use in this recipe is any waxy or boiling variety. However, the all-purpose Yukon gold potato is an equally good choice and what I use most often. This recipe can be made in any amount needed.