With exceptionally creamy yellow flesh this delicious Dutch bred potato is perfect plain boiled and/or mashed. The rich buttery flesh is also good for purees and soup.

To Buy: Avoid spongy, wrinkled or green coloured potatoes. For even cooking you should choose evenly sized potatoes. Be gentle with potatoes as they bruise if mistreated. To Store Store potatoes in a cool, dry place away from light – the corner of a kitchen cupboard is ideal

To Prepare: Peel or wash potatoes then cook as desired. Depending on the dish you are preparing will determine whether to peel or wash your potatoes first.

Cooking Tips:

1. Cut 5 Dutch Cream potatoes into even sized pieces. Cover with cold water and bring to the boil. Salt. 
2. Simmer until tender and drain into a colander and leave for steam to rise off for 2-3 mins. 
3. Heat 1/2 cup of milk, 1/2 cup of cream and 100gm of butter in the microwave for 1-1 1/2 minutes. 
4. Pass potatoes through a potato ricer or mouli into a bowl and start to whip in the hot cream, milk and butter mixture a little at a time until all ingredients are combined and light and fluffy.