Pour about 1 inch of water into a pot fitted with a steamer basket. Bring the water to a rolling boil over high heat.

Place the 3 pounds baby potatoes (washed and scrubbed) in the steamer basket in a single layer if possible. Cover the pot with a tight-fitting lid, reduce heat to medium to maintain steady steam, and steam 15 to 20 minutes.

Check for doneness by piercing the largest potatoes with a fork; they are done when a fork slides in easily. When tender, turn off the heat.

Carefully lift the steamer basket (use oven mitts or tongs) and transfer the potatoes to a large bowl, draining any excess water back into the pot.

Immediately add 3 tablespoons unsalted butter to the hot potatoes so it melts. Add salt and pepper to taste and 1 1/2 tablespoons chopped fresh parsley.

Gently toss the potatoes to coat evenly with butter, seasoning, and parsley. Serve warm.