Dutch Cream Potatoes
Dutch cream potatoes make excellent mash. The flesh has a rich creamy taste and feel. These are of the waxy variety which means they have a higher moisture content and less starchy. Great in stews, soups and salads.
Give them a good wash, peel, then boil and mash – no need for butter.
Dutch Cream Mash
Crisp Roast Potatoes
Herbed potato Tart
- 4-5 Dutch cream potatoes, washed and unpeeled
- ½ cup milk
- 200ml pouring cream
- 150g butter, at room temperature
- Note: you can just mash potatoes without butter and add some salt to taste.
- In a large saucepan of simmering salted water boil potatoes until tender, then drain. Using a tea towel to hold potatoes, peel while still warm, then pass, in batches, through a potato ricer or sieve into a large sauté pan (high sides).
- Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat. Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy, then season to taste with sea salt and freshly ground white pepper. Serve.
Crisp Roast Potatoes
- 4-5 Dutch Cream Potatoes
- ¼ – ½ cup of Extra virgin olive oil
- 4-5 cloves of garlic
- 3 sprig of rosemary without the stems
- Preheat the oven to 250C.
- Clean the potatoes and cut them into golf-ball sizes. Place them in a saucepan and cover with cold water, adding a bit of salt. Bring to a simmer. Cook for about 20 minutes or until the potatoes are tender. Drain and let sit to cool. They can be refrigerated to roast later if desired.
- minutes prior to roasting, put the roasting tray in the oven with the oil to preheat. Add the potatoes to the hot oil, tossing them to coat. Season with sea salt and pepper.
- Cook for 30 minutes, giving it a stir halfway through. Using a masher or fork, gently crush the potatoes a little until they split slightly. Roast for another 10 minutes and add the garlic and rosemary. Cook until crisp.
Herbed potato Tart
- For brushing: eggwash
- Rough puff pastry:
- 300g (2 cups) plain flour
- 300g cold butter, coarsely chopped
- For Tart:
- 20g butter
- 8 spring onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbs thyme
- 400g crème fraîche
- 1 tbs flat-leaf parsley, chives and tarragon - finely chopped
- ¼ tsp nutmeg, finely grated
- 6 Dutch cream potatoes, thinly sliced on a mandolin
- Preheat oven to 160C.
- For rough puff pastry:
- Combine flour and ½ tsp fine salt in a food processor, pulse to combine. Add butter, pulse until small lumps are dispersed throughout mixture, then turn onto a work surface and make a well in the centre. Add 120ml iced water and combine with a pastry scraper. Bring pastry together with the heel of your hand, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to a rough 15cm x 40cm rectangle. Fold short ends into centre, fold in half to form a book fold, wrap in plastic wrap and refrigerate to rest (30-40 minutes). Repeat twice more, then refrigerate to rest for at least 30 minutes before using.
- Heat butter in a saucepan over medium-high heat until foaming, add spring onions, garlic and thyme and stir occasionally until tender and fragrant (4-5 minutes), set aside to cool.
- Combine crème fraîche, herbs and nutmeg in a bowl, season to taste and set aside.
- Roll out one-third of the pastry to a 19cm x 29cm rectangle, place on a tray and refrigerate until required. Roll out remaining pastry to 28cm x 38cm rectangle, line a 20cm x 30cm x 3cm-deep tin, letting pastry overhang sides. Arrange one-third of potato slices over pastry, seasoning generously as you go, spread with half the crème fraîche mixture, then scatter over half the shallot mixture.
- Repeat layering, finishing with a layer of potato. Place reserved pastry on top, then brush with eggwash and fold in edges. Brush edges with eggwash, then slash in several places with a small knife.
- Bake until pastry is golden and potato is tender (1-1½ hours; cover with foil if pastry browns too quickly). Serve hot.