3/4 pound potatoes, cubed
1 cup butter, softened
2 tablespoons minced onion
1 teaspoon paprika
1 cup water
1/4 cup olive oil
1/4 cup cornstarch
1/2 teaspoon salt
Place potatoes in a medium saucepan with water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool enough to handle, and peel. Cut into strips.
Add butter, onion, paprika, salt, and water to the potatoes, stirring until potatoes are evenly coated. Cover, reduce heat, and simmer 1 hour.
Remove the skins from potatoes, shred and dice. Drain the potatoes, and reserve skins for later. Heat olive oil in a small saucepan over medium heat. Saute the onions and cilantro over medium heat, stirring occasionally, until tender. Transpose the cornstarch and salt into the potatoes, stirring constantly.
Reduce heat to low and stir in the water, olive oil, salt, and potatoes. Continue stirring and mixing until just just mixed. These will require a little stirring and boiling to get all the coats of potatoes into the pot.
Heat an outdoor large pot of water to boiling. Add potatoes, browning on all sides. Return them to the pot, and add water to cover. Carefully transfer them out of the pot. Let stand five minutes, then add the potatoes and cooked potatoes. Simmer an additional 15 minutes in the pot.