Potatoes…can we ever get enough of them? Considering that the average American eats about 126 pounds of potatoes each year, I dare say not. There are more than 5,000 varieties of this delectable tuber worldwide to fall in love with, but today I am narrowing it down to one, the Dutch Yellow Potato (DYP).
Sharon Hernandez and Chef Ida Rodriguez are the authors of this new Dutch Yellow Potato cookbook. Together, they have put together an intriguing collection of 154 DYP recipes that are grouped according to the four seasons, so the recipes can be used with what is currently in season. My favorite part of this cookbook is that every recipe has a photo to inspire you.
I recently had the chance to sample recipes from this cookbook. Here are a few.
Hatch Chile DYP Salad & Raquel’s Chile Lime DYP
Summertime Stuffed DYPs & DYP, Bacon & Cheese Stuffed Mushrooms
Beef Barbacoa & my plate of savory samplings
DYP’s creamy texture and buttery flavor complements both savory and sweet.
Chocolate DYP Cake, Gluten-Free Peanut Butter Cookie Sandwiches & Dancing Cheesecake
Fellow blogger Nancy Eiseman developed the recipe for DYP Ponuts (potato donuts).
This is a great idea for holiday entertaining, along with many other suggestions from this great book. And speaking of sweets, here is a recipe that will satisfy even the most picky sweet tooth. Yes, it really is for DYP Coconut Fudge. Yum.
- ½ cup hot cooked and mashed DYPs, unseasoned
- 3 cups powdered sugar
- 1 cup flaked or shredded coconut
- 1 teaspoon pure vanilla extract
- 2 ounces semisweet chocolate
- Lightly butter a 4 x 8-inch loaf pan. While the DYPs~ are hot, beat in the sugar and coconut, and then stir in the vanilla. Press into the buttered loaf pan.
- Melt the chocolate in the microwave and pour over the top of the DYP mixture. Chill completely, and then cut into squares. Store in an airtight container in the refrigerator.
I also made Poblanos Stuffed with Goat Cheese Mashed DYPs. I will post that delicious recipe next.
No matter what your potato style is, there is a recipe for you in this versatile cookbook.
…and then, she paused for thought.
Note: Melissa’s Produce generously provided the cookbook and potatoes for this post, as always, all photos and opinions here are mine.