I grew up with an extended family who always put a sprig of mint in with the boiling salted water then the flaky skinned scraped new potatoes were added.
Now, (I have been watching a lot of these cheffy TV programmes) they never add mint, some do not even boil, they steam, others glaze with oil and butter and bake in the oven.
The skin is left on peeled even because it is no longer flaky.
How does your family cook theirs?
Mint is - I think - overrated & overdone.
There's always Parsley or Tarragon. And the newies done with Rosemary for 25 min in the oven - as mentioned earlier - is divine!!
i love minted potatoes and minted peas