Instructions

1. Place the potatoes in a large pot and add salt and pepper, to taste. (If you are using salted butter, you probably don't need additional salt.) Cover potatoes 2/3 of the way with chicken stock, about 3 cups, add the butter and cover with a lid. Cook the potatoes in the stock until almost tender, about 10 to 12 minutes, depending upon the size of the potatoes.

2. Remove the lid and allow the stock to evaporate, about another 5 to 10 minutes. Re-season with salt and pepper, if necessary or desired.