Maria O’Farrell’s Potatoes with Cream and Parmesan

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is absolute gluttony.


  • 2 lb (900 g) potatoes, peeled
  • 8 oz (225 g) butter
  • ½ pint (275 ml) cream
  • 4 oz (110 g) Parmesan cheese


    Melt the butter in a large earthenware pot and add the potatoes. Leave them on a high heat until the butter is bubbling and then turn down to a gentle heat. Cook the potatoes for 30 minutes or so and then turn (they should be brown underneath).

    Cook for a further 30 minutes or so until the potatoes are cooked through. Just before serving, add the cream and Parmesan cheese, gently amalgamating the ingredients.