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).
If I ever doubted the endless possibilities of the mighty potato, my faith has been renewed thanks to a new cookbook called DYP’s The Perfect Everyday Potato Cookbook from Melissa’s Produce.
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.
DYP™ Coconut Fudge
Ingredients
- 1/2 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
Instructions
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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.
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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.
Recipe Notes
Makes 32 (1-inch) pieces
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.
Yum
Wow, this looks amazing!!
Thank you! They are close as you will ever get to making traditional fudge sort of healthy. 🙂
The chilis look amazing. The coconut potatoes, not so much. You know how I LOVE anything with coconut! (NOT)
I actually thought about you when I was making this. You will love the recipe I am about to post on Stuffed Poblanos with your favorite… goat cheese!
I get such a kick from reading your posts! Your photos are so cool, your recipes are awesome and you’re always up to something interesting to share. I had no idea there were so many varieties of potatoes. Jeeminy! I’ll have to check out the new Melissa’s cookbook. But first, I’ll be checking out (up close and personal) your DYP coconut fudge! Yum!
Thanks Leslie, you are too funny! I really like the cookbook and think you will too.
Wow, it all looks so impressive, but those chilis!! l think they’re coming on to me. I can’t wait to be alone with them.
LOL Adair. You will love them.
Yum and wow, what a photo!
Thanks, they were fun to photograph.
What a creative use of potatoes! I’m also looking forward to your stuffed poblanos post… I would definitely try that! 🙂
Thanks Tanaya! You can check out the poblano recipe at http://www.shepaused4thought.com/stuffed_poblano/