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Mayfield Club Potatoes RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"These are very easy, so rich but oh so good. I don't make them often because the calorie count is outrageous. But if you care to splurge, I think you will enjoy this recipe. If you are on a diet - DON'T LOOK!"

Ingredients

4 large new potatoes
4 cups heavy cream
1/4 lb SWEET butter

Method
  • Peel the potatoes and grate them through a medium grater.
  • Immediately place them into a double boiler and pour heavy cream over them.
  • Place butter on top.
  • Cover and cook over boiling water for 30 minutes.
  • Stir potatoes, cover again and cook over simmering water for 3 hours, occasionally checking the water level in he bottom pan.
  • When cooked, potatoes should be golden and creamy in color.
  • Turn into warm serving dish and pass the salt and pepper separately.

Note:

Be sure not to add salt and pepper while they cook or the cream will curdle.

Serves 4

Shirley Cline

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