No one could possibly dispute the versatility of the spud. Whether occupying its resident spot in the meat-and-two-veg setting, operating in a soup or curry, appearing as chips, gratin, roasties or in any number of other incarnations. It can absorb and complement the flavours around it and round out that serving of dinner. However, there’s one thing, above all else, that lets the potato shine in its own right, one thing that was made to go with potatoes, to bring out its essential spudness, and that, my friends, is butter. (I can also say, without the remotest trace of bias, that, as Chef E observed lately, Ireland’s own Kerrygold really is a particularly good example of butter at its best.)
The best friend a potato could have
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