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Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Low residue diets limit onions and similar vegetables. The chives here are used only as a seasoning (about 1 1/2 teaspoons per serving), so they are likely Low Residue. If you prefer to always avoid them, please tap it and change its rating to Red.
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat.
Reduce the heat to a steady simmer and cook until the potatoes are completely tender and a fork slides through the center of a chunk with no resistance, about 15–18 minutes. Drain thoroughly and return the potatoes to the pot.
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