Dutch Cream Potatoes
IN SEASON
Dutch Cream Potatoes
IN SEASON
Dutch Cream Potatoes
IN SEASON

Dutch Cream Potatoes

Dutch Cream potatoes have a thin brown skin over dense, rich yellow flesh with a naturally buttery flavour. With minimal starch and a waxy texture, they hold their shape beautifully through boiling, steaming and slow cooking, making them ideal for salads, curries and gratins. They also make an exceptionally rich, creamy mash. 

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$6.50 Per Kilo

Prices in AUD. Tax included. Shipping calculated at checkout.

Dutch Cream Potatoes
From $6.50

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.

Dutch Cream can be roasted and develops a beautiful golden-brown exterior with a dense, creamy centre. It won't give you the same hard crunch as a high-starch roasting potato, so choose it when you prefer a richer, creamier style of roast potato.

Dutch Cream makes an exceptionally rich, creamy mash. Boil until tender, drain well and let them steam dry before mashing. Their naturally buttery flavour and dense, creamy flesh mean they need very little help from you. Add warm milk and butter to taste and mash gently.

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.

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 a quiet achiever in Australian kitchens for over sixty years, and chefs reach for it instinctively because the rich yellow flesh carries a natural butteriness through whatever you do to it.

What sets it apart is the combination: a genuinely thin skin, dense golden flesh, and the ability to hold its shape under almost any cooking method. It mashes to a creamy result, roasts to a deep golden colour with a tender interior rather than the crispy finish you would get from a starchy variety, and holds together beautifully in a salad or a curry. At Spud Sisters we grow Dutch Cream for its flavour consistency and for how well it represents what a great waxy potato should taste like.

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 and Sebago are both Australian staples, but they behave very differently in the kitchen. Dutch Cream is waxy, dense and naturally creamy, making it particularly good when you want richness or a potato that holds its shape. Sebago is more starchy and lighter in texture, making it better suited to dishes where a fluffier result is the goal.

H e a r   f r o m   o u r   c u s t o m e r s

My favorite potato! These blue moons are brilliant for roasting so crispy on the outside and fluffy on the inside. All they need is 35 mins sliced and they are perfect.

Christina K
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These potatoes were brilliant for wedges. I par boiled them and cooked them in the oven with just a drizzle of olive oil. I left the skin on them and they were rated very highly by my kids!

Gabrielle H.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

Haven’t used these potatoes before but pretty impressed. Made a very decent deep fried chips (nearly as good as a Yukon gold) , baked up well in my leek and potato bake. Absolutely worth trying if you get in fast.

Yolanda H.
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These are the best potatoes I have ever cooked with. I made Purple Gnocchi. Do easy!!!!! So tasty!!!!! So pretty on the plate!!!!! Thankyou Spud Sistets

Liesl W.
VERIFIED USER
Purple Sapphire Potatoes
Purple Sapphire Potatoes

I purchased some Maris Piper Potatoes from Spud Sisters after trying for a little while to find somewhere that sells them and has available stock. Spud Sisters were very efficient and I not only received my order promptly but it was also in beautiful well protected packaging which showed me this company really cares about its products and customers. I highly recommend this company if you are after fresh potatoes with very respectful and honest customer service.

Amy T.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

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 are used in restaurant kitchens across Australia, from leading fine dining restaurants to some of the country's most respected chefs. They choose Spud Sisters for specialist varieties, consistent quality and potatoes selected for the way they cook.

The same potatoes we supply to professional kitchens are the ones we send to your door. You're cooking with exactly the same quality trusted by the chefs we work with every week.

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

Majority of our varieties occasionally appears at good green grocers and farmers markets, but stock is often inconsistent and is rarely, if ever, 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.

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CARE GUIDE

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 or a breathable container.

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.

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. 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.

 
FIND A MARKET
 

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