Anononymous 8-08-05

Water (to cover)

Salt (lots)

Small potatoes (I\'d suggest 1 to 1.25\

Pour a ton of salt in the water--the idea is that you\'re saturating the

water with salt, so that some salt remains at the bottom of the pot

even after boiling and stirring. (I found one recipe that says 2 qts

water and 12oz [weight] salt, but most just say lots & lots of

salt.) Add the potatoes and bring to a simmer; cook till done,

about 20 min for creamy. These seem to be served two

ways, either hot slathered with great quantities of butter, or

cooled to room temperature and dipped in sour cream-based

dips.