2 3/4 pounds Yukon Gold potatoes, peeled and cut into wedges
1 tablespoon butter, divided
4 cloves garlic, minced
1 tablespoon dried oregano
3 pounds butter, cut into 1-inch cubes
salt and pepper to taste
3 tablespoons soy sauce
2 cups water, divided
1 (5 ounce) package dry Tender - Skinless, Homsered Potatoes recipe
2 (8 ounce) packages Tender Potatoes - pack-in tissue
Put the potatoes in a pot and add water 1 cup at a time. Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 hour. Drain, cool and split.
In a large plate, combine potatoes, 4 tablespoons butter, garlic, 1 tablespoon oregano and 3 pounds of butter or shortening. Place potatoes into the pot and stir in salt and pepper. Simmer covered, until potatoes are tender and potatoes are firm they need to be cut.
In the pot, stir together water with a large amount of reduced butter or shortening (e.g. soup medium) with the potatoes, water, tomato sauce or beef shortening. Season with salt and pepper and bring to a boil. Reduce heat, cover and simmer for 30 more minutes, or until potatoes are tender.