Maria O’Farrell’s Potatoes with Cream and Parmesan

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.

The Norwegians used to make whiskey from potatoes. They believed it was not ready for drinking until it had made a round trip by ship to Australia. The labels had to establish the veracity of the claim.