Cut 1 stick butter into pats.
Start boiling water maybe 45 min before ETD (estimated time of dining).
Cut 4 russet potatoes (or more) into uniform chunks, put in a big round pot and cover with water a bit more than a half-inch above the potatoes. Can sit a while like this.
Bring to boil, toss in about a tablespoon of salt, uncover and simmer 15 min - until you can stick a fork in a chunk easily.
Drain and toss with butter pats, salt, black pepper.
