Dutch Cream Potatoes are large, oval shaped with a firm, waxy, thin yellow skin. Dutch Cream potatoes have a rich creamy taste and texture. They are ideal for steaming, boiling, baking and roasting.
The Dutch Cream Potato originally were, as the name suggests, a Dutch variety. These potatoes are available from December to August.
Dutch Cream Potatoes are an abundant source of vitamin C, potassium, niacin and dietary fibre. With the high starch content and have virtually no fat!
As with all potatoes it is advised to choose produce with firm, dry skin, not soft, cracked or green colouring. Store them in a cool, dry, dark place, and use within 7 days.
Originally from Holland, these creamy potatoes are available from December to August and are apparently cheaper here in Australia. Good sources of vitamin C, Dutch Creams also contain potassium, niacin and dietary fibre. With the high starch content, potatoes in general are very filling and have virtually no fat!
Choose potatoes with firm, dry skin and ensure they are not spongy, have no wrinkles or green colouring. Store them in a cool, dark, dry place and use within 7 days. Make sure to wash or peel the potato before cooking.