Unbeknownst to me as a child, my mother made boiled potatoes the German way, and fried potatoes too. When she made a roast, she didn't make gravy, she served the potatoes smashed with butter or broth on top. To this day, I still love them that way.
Wash the potatoes well and dry. If large cut them in half or quarters. Fill a pot with enough water to almost cover potatoes; add salt. Cover the pot and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes or until a fork easily pierces the potatoes.
Drain water and place the pot back on the hot burner without cover and steam dry for a minute or two, shaking the pot a few times to evaporate the water.
Peel the potatoes with a sharp knife and place them in a serving dish.
Pour a little melted butter over potatoes in serving dish and sprinkle with parsley. Then they are called Petersilienkartoffeln (parsleyed potatoes).
Eat the potatoes by mashing them with a fork on the plate, adding salt, pepper, and a bit of butter or some broth from your meat.
Nothing like it! This is Deutsch Kochen! (German cooking)