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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 fibrous leafy greens and herbs. Chives are used here only as a small amount of chopped fresh herb for seasoning, so they are likely low residue. If you prefer to always avoid them, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, 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, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
While the potatoes cook, combine the butter and milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering, about 3–4 minutes. Remove from heat and set aside.
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