1 1/2 pounds Ruby Gold® Potatoes
3 tablespoons Unsalted Butter cut into pieces
2 tablespoons Italian Parsley
1/2 teaspoon Kosher Salt
Add potatoes to the stockpot and cover with salted cold water by 2 inches.
Simmer, uncovered, until just tender, 15 to 20 minutes.
Drain in a colander and toss in a bowl with butter, parsley, and kosher salt.