Glazed Party Potatoes

It sometimes seems that every formal dinner buffet I attend, from Maryland to Arkansas, includes what are commonly called “party potatoes.” Some versions are smooth as silk or slightly chunky, others are relatively bland or overly spicy, and still others are appropriately moist or so dry they should be put down the disposal. Simple to prepare, party potatoes can be utterly delicious when they remain creamy yet have a crusty top. If I have any suspicion that the potatoes might be drying out