5 medium russet potatoes, peeled and cubed
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1/3 cup maple syrup
1 tablespoon brown sugar
1 teaspoon salt
Place the potatoes in a pot and cover the pot with enough water to cover. Bring water to a boil and cook until tender but firm, about 40 minutes. Drain, place on a medium baking sheet, leaving water in pot.
In a medium mixing bowl, beat butter until it disappears. Stir in Worcestershire sauce and maple syrup.
Pour brown sugar and salt into pot with potatoes. Dredge in brown sugar and salt. Return to a boil stirring occasionally. Boil for 2 to 3 minutes, stirring constantly. Remove from heat. Cover and refrigerate. Cool slightly.