Title: Basic boiled potatoes
 Categories: 2-tnt, Potatoes, Southern
      Yield: 4 Servings
 
      2 lb Uniform-sized potatoes
           Unsalted butter; melted
           -(optional)
           Salt and black pepper in a
           -pepper mill; to taste
           -(optional)
 
  1. If the potatoes are refrigerated, take them out of the
  refrigerator at least half an hour before you cook them. Wash them
  under cold, running water, scrubbing off any dirt without breaking
  the skin, and put them in a large kettle that will easily hold all
  the potatoes. Add enough water to cover them by about an inch. Take
  the potatoes out, cover the kettle, and put it over medium-high heat.
  
  2. When the water is nearly but not quite boiling, add the potatoes.
  Now let the water come to a full, rolling boil. Reduce the heat to
  medium-low and cook at a bare simmer until they are tender. It is
  impossible to give exact times; it can take from 10 to 30 minutes,
  depending on the size and age of your potatoes.
  
  3. Drain off all the water and let the potatoes sit, uncovered, in a
  warm place for about 5 minutes. Have a heated bowl ready. Quickly
  peel the potatoes with your hands (don't use a knife or potato
  peeler), the skins will skip right off. Put them in the bowl as they
  are peeled.
  
  4. Serve them tossed with melted butter, salt, and a liberal grinding
  of black pepper, if desired, or use as directed in other recipes.
  
  NOTES : A side bar says:  Start with good potatoes; The potatoes
  should be be same size (roughly).  Don't cut them to uniform size
  either, since this would expose the inner potato to water.     Resist
  the temptation to rinse the potatoes in cold water to speed the
  peeling. Recipe