Change a meal from casual to casual elegance with this side dish. No more slices or chunks of potato — these are lovely round balls, sauteed in butter. Note that you could use this approach with any root vegetable.
Peel the potatoes. Using a melon baller, shape into 20 balls. Bring a saucepan of lightly salted water to a boil. Add the potato balls, reduce the heat, and simmer 10 to 12 minutes, until almost done but still firm. Drain well, then pat dry with paper towels. Melt the butter in a saute pan and add the potato balls. Saute until coated with butter (do not brown). Season to taste with salt and pepper.