I vote to scrub up those little spuds & toss them in the pot.

Do you have stock?

Onion, garlic, celery, carrots, just thought of Bay leaves.

If you have the time, you could simmer the bones, and scraps first. strain and then add bullion

...the skins are a little thinner, so if you use those you eliminate peeling.
And, they're a little less starchy so having the peel on doesn't hurt getting starch into the broth.

Littles seem to be unduly OLD, tho, and I'm not happy with the way they look. May go with mediums which look clean and pretty smooth.

The starch in potatoes can hydrolyzed slowly using CO2 in air to form carbonic acid.
The starch breaks down into simple sugars that can begin to ferment. These can further oxidize to short chain aledhydes & ketones which can have a sharp & not very pleasant taste.

Some critter may want them.

Add some slice carrots if you have them. Cut up turnips are very good too. You mike like them as much of better than the cut up potatoes.

Sounds good!