Serves 4

1 pound small potatoes (fingerling, Yukon Gold, new potatoes, etc)

3 tbsp Kosher salt

3 bay leaves

Combine the potatoes, salt and bay leaves with 6-8 cups of cold water (enough to cover) in a medium pot. Bring the pot to a simmer over medium-high heat and cook until the potatoes are just tender. You should be able to insert a knife with little resistance, but they shouldn't’ be soft. Remove the pot from the heat and set aside for 15-20 minutes.

Strain the potatoes from the water. Lightly smash them, if desired. Additions of a little coarse salt and butter are well-received under most circumstances.