Potato ‘Dutch Cream’ Certified Seed
Botanical Name: Solanum tuberosum
- Rich, buttery flavour with creamy yellow flesh.
- Ideal for mashing, roasting, and boiling.
- Certified seed ensures reliable germination and disease resistance.
Potato ‘Dutch Cream’ is a gourmet variety known for its smooth yellow skin, waxy texture, and luxurious buttery flavour. It produces medium to large oval tubers with shallow nodes and dense, creamy flesh. Highly versatile in the kitchen, it’s a favourite for chefs and home cooks alike.
‘Dutch Cream’ is a mid to late-season variety that performs well in cool and temperate climates. It prefers loose, fertile soil and benefits from regular hilling to increase yield and prevent greening. Certified seed potatoes offer improved disease resistance and vigorous growth.
This indeterminate variety produces tubers along the stem as it grows. For higher yields, cover the lower 70% of stems with soil, straw, or compost to promote tuber formation and prevent light exposure.
Plant Type: Warm season tuber crop
Hardiness / Life Cycle: Half-hardy annual
Plant Height: 40 – 60 cm
Sow When:
- Temperate: July – November.
- Subtropical: March – September.
- Tropical: April – May.
- Cool: August – December.
- Arid: July – August.
Germination: Sprouts in 10 – 14 days
Depth: 10 – 15 cm deep
Position: Full sun
Sow Where: Directly into garden beds after cutting and curing seed potatoes
Soil Type: Loose, fertile, well-drained soil with pH 5.0 – 6.5
Rows: 60 – 75 cm apart
Spacing: 30 cm between plants
Details: Cut seed potatoes into pieces with 1–2 eyes and allow to cure for 1–2 days before planting. Hill soil around plants as they grow to protect tubers from sunlight and encourage higher yields. Keep soil moist during flowering and tuber formation. Avoid overhead watering once plants mature.
Harvest: 90 – 120 days. Harvest when foliage has yellowed and died back. Cure tubers in a dry, shaded area for 5 – 10 days before storing in a cool, dark place.
