When I was in Ireland a couple of years ago, I had these great potatoes and cannot find a recipe. They seemed buttery. The potatoes were peeled and the outside was slightly chewy after being cooked. I am not sure if they were boiled, then baked, or baked without skins, or a combination of the two. It didn't seem like there were any seasonings, but were served with many different dishes. Does anyone know what I'm talking about and if so, how to make them?

http://www.cooks.com/rec/search/0,1-0,irish_potatoes,FF.html

Sounds a lot like Parslied New Potatoes: Parslied Potatoes 1 1/2 lbs. small new red potatoes, scrubbed 1 Tblsp. vegetable oil 1 medium onion, chopped 1 small clove garlic, crushed 1 cup chicken broth 1 cup chopped fresh parsley, divided 1/2 tsp. pepper Peel potatoes and place them in cold water; set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. Makes 6 servings.

1/4 cup butter, softened 1/2 (8 ounce) package cream cheese 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 1/2 cups flaked coconut 1 tablespoon ground cinnamon DIRECTIONS In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.