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