Dutch Cream Potatoes

Appearance

Washed

Unwashed

$7.00 / kilo

A b o u t D u t c h C r e a m P o t a t o e s

Dutch Cream has been the quiet achiever of Australian kitchens for over sixty years. Bred in Holland in the 1880s, a cross between older European varieties, it arrived in Australia in 1959 and has been earning its place on dinner tables ever since.

There's a reason chefs reach for it instinctively and that is because the rich yellow flesh carries a natural butteriness that most potatoes simply can't match, no matter what you add to the pan.

What makes Dutch Cream different from the waxy potatoes you'll find at a supermarket isn't just flavour, it's the combination of a genuinely thin skin, dense golden flesh, and the ability to hold its shape under almost any cooking method without turning to paste. It mashes like a dream, roasts to a beautiful deep golden colour, and holds together beautifully in a salad or curry. Few varieties can claim that range.

At Spud Sisters, we select Dutch Cream for its flavour consistency and its ability to represent what a great waxy potato should taste like, unapologetically rich, seasonal, and grown with care.

Dutch Cream is the potato you reach for when you want the side dish to do the heavy lifting. Roasted, it develops a deep golden crust while staying creamy through to the centre, no floury collapse.

Mashed, it needs barely any butter to taste indulgent. In a salad or curry, it holds together and absorbs flavour without disintegrating.

No need to peel, the thin skin is part of the eating experience. Scrub gently and cook as it is.
If your Dutch Cream has developed any green tinge on the skin, simply cut it away generously before cooking. Green colouring is caused by light exposure and affects all potato varieties, it's not a quality issue, just a reminder to store them in the dark.

Dutch Cream is creamier, richer, and slightly waxier.

Sebago is the classic Australian white spud, more neutral, takes seasoning well.

Dutch Cream is the upgrade when you want a richer mash. Sebago is the workhorse when you want the potato to get out of the way of the gravy.

T r u s t e d b y A u s t r a l i a ' s B e s t C h e f s

Our potatoes turn up in restaurant kitchens right across Australia. From Melbourne's fine dining elite, to some of the country's most respected chefs, Spud Sisters are their go to source for gourmet potatoes.

Visually striking, technically reliable and full of flavour, they are grown to a standard a chef can build a dish around.

And here is the good bit... they are the exact same potatoes we send to your door.

There is no separate restaurant supply and no trade only batch. Whatever you are cooking tonight, you are starting with the same quality the professionals reach for. Restaurant results, your kitchen.

W h e r e t o b u y t o n i g h t ?

This is one of those varieties that occasionally appears at good green grocers and farmers markets, but stock is inconsistent and is rarely at supermarkets.

If you need it for a particular recipe or just to wow your friends with a showstopping dinner party dish, ordering ahead is the only way to guarantee it.

Check if Spud Sisters is at a market near you, or order online now for delivery to your door. Our potatoes store well and depending on seasonality can keep for up to 4 weeks, so there's a good reason to have a kilo or two ready before the occasion demands it.

Explore Markets

LOOK AFTER THEM

H o w t o s t o r e y o u r p o t a t o e s

Cool, dark and dry

A pantry or cupboard away from sunlight is ideal. Light exposure can cause greening and too much warmth accelerates sprouting.

Don’t refrigerate

Cold converts potato starch to sugar, affecting both flavour and texture when cooked. Starchy varieties are specifically sensitive to cold storage - so to keep the crisp and crunch you're looking for - keep them out of the fridge.

No sealed plastic bags

Potatoes need to breathe. The paper bag they arrive in is perfect.

Keep away from onions

Storing onions and potatoes together makes both deteriorate faster.

Shelf life

Fresh potatoes at the start of the season can keep for up to around 4 weeks in ideal conditions.

If it has a green tinge

Greening comes from light exposure and happens to any variety. Cut the green away generously and cook the rest; if it runs throughout, discard it.

When your order arrives

Open the box straight away and move the potatoes somewhere cool and dark. Minor transit marks are normal for fresh produce and don't affect flavour or quality.

C o o k i n g M e t h o d & P r e p a r a t i o n

Cover with cold salted water and bring to the boil.

Cook for 20–25 minutes depending on size.

Test with a skewer, you want it to slide in cleanly with a little resistance.

Dutch Cream holds its shape well when boiled, so it won't fall apart in a salad or soup.

Parboil for 10 minutes first for the best result, then toss in good olive oil and salt.

Roast at 200°C for 35–40 minutes, turning once halfway.

Expect a golden crust with a creamy interior, not a fluffy crunch.

Boil until just tender, drain well, and let them steam dry in the pot for a minute before mashing.

Dutch Cream is naturally rich enough that a modest amount of butter and warm milk is all you need.

Don't over work it, the creaminess is already there.

Steam for 20–25 minutes.

Excellent for preserving flavour when serving in salads or alongside simply cooked proteins.

Dutch Cream holds its shape at lower simmer temperatures, making it ideal for chunky soups and slow cooked curries.

Add in the last 20–25 minutes to avoid overcooking.

Pierce the skin, wrap in a damp paper towel, and microwave on high for 5–7 minutes depending on size.

Rest for 2 minutes before serving.

Works well for a fast weeknight side.

STOCK UP NOW

D o n ' t g e t c a u g h t s h o r t

Planning ahead? Order online and have it at your door in a week. Buying a couple of kilos now means you won't get caught short when you want to make a standout potato dish worth talking about.

FIND A MARKET

Trust us, it's worth ordering before you need it!

Speciality & gourmet varities

Discover a selection of the nation’s finest locally grown potatoes.

Freshly harvested potatoes

Bringing the freshest potatoes straight to your doorstep and onto your plate.

Farmers market stall attendance

Speaking to the Spud Sisters themselves about the right spud for you

Naturally sustainable

Potatoes naturally use less water through production that most vegetables!