When Irish Kerrygold butter was introduced with Japanese purple potatoes, happiness happened. Boil the potatoes until medium-cooked then slice into medallions. Dice shallots, yellow peppers (purely for visual contrast of course), and garlic. Sauté with olive oil. Combine in the potatoes over medium low heat, melt in a glob of butter, a dash of milk, muscovado sugar, and some Brooklyn Lager if you’ve any. Cover and let steam until ready. Plate with wild jasmine rice. “Gimme! Om nom nom” (the Irish response)