Cut the potatoes, if large, into even sizes. Melt the butter and cook the potatoes, keeping the pan covered and not allowing them to brown.
Coarsely chop the basil and strew the potatoes when tender with the herb and the cheese. Eat at once.
It has been suggested by historians that the reason for the greater popularity of the potato in Ireland than in England was perhaps because the plant grew underground and was therefore less vulnerable to marauding armies.
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