The Dutch looove krieltjes (baby potatoes). We eat them cooked next to white asparagus or roast them in the oven. Why they are never used in purees is a mystery to me… By mashing them they transform into a fluffy puree with the taste of young potato. By leaving the skin on you preserve even more taste and vitamins. This recipe with crème fraîche, fresh herbs and karnemelk (buttermilk) is lovely during winter but also spring, when the Dutch baby potatoes are harvested. Pairs great with grilled salmon.
Recipe baby potato puree
500 grams baby potatoes
2 tablespoons crème fraîche
splash of buttermilk
few sprigs of fresh marjoram or oregano
Rinse the potatoes and halve them. Peel the shallot and chop coarsely. Bring the potatoes together with the shallot to a boil in a saucepan for about 15 min. Make sure the potatoes are soft enough to mash.
Drain the potatoes and let steam dry for about 5 minutes without the lid on. Add the crème fraîche and buttermilk to your liking and mash until you have a chunky puree. Stir in the fresh herbs and sea salt to taste.