Summarize:

(907 g) of potatoes. Place them in a colander and clean them with cold water.  Keep the potatoes whole if you are using a smaller potato, such as a new potato. Those will not need to be chopped. Cover the potatoes with water and heat them at a medium high setting. Let them boil for 15 to 25 minutes. When the knife goes through the potato, you know they are finished cooking.  ) of butter in the pot while the potatoes drain. If you are using fresh parsley, add 1 tbsp. (0.5 ounces) and if you are using dried parsley, add 1 tsp. (0.17 oz.). Stir the parsley into the melted butter. Add more parsley if you want a stronger herb flavor. You will have to taste the potatoes to judge whether you have enough. Use as much or as little as you like. Add any other seasonings or herbs that you enjoy on the parsley potatoes. Serve the dish warm.
Wash 2 lbs. Peel the potatoes if you decide to cook them without skin. Chop the potatoes into bite sized pieces with a sharp knife. Place the potatoes in a large pot. Stick a knife into the potatoes while they are cooking to determine if they are done. Turn off the heat and pour the potatoes back into the colander to drain. Melt 1/4 cup (2 oz. Add parsley to the butter. Put the potatoes back into the pot and use a large spoon to mix them with the butter and parsley. Sprinkle salt and pepper on the potatoes.