Growing up in Thunder Bay Ontario, I always had a steady diet of potatoes (every spring helping my mother plant and dig the garden).
I enjoyed them as fries (with minimal oil) and mashed (with butter and milk). I was a picky eater and was quite particular about my diet!
When I moved out I always wondered why we bothered growing these tiny potatoes from the garden – when we could get these giant potatoes from the store for $3 for 10 pounds. It wasn’t until I became more of a foodie (the last 10 years in Victoria) that I saw how much better tasting these creamer potatoes were.
I had the chance to review The Little Potato Company six proprietary Creamer varietals:
- Baby Boomer – Thriving in rich soils, Baby Boomer is The Little Potato Company’s smallest proprietary variety. Thin yellow skin, flavourful yellow flesh – it absorbs little oil when cooked and produces an exquisite, fluffy texture. This Creamer cooks quickly and is great for roasting.
- Blushing Belle – This extremely versatile Creamer potato adapts well to a variety of cooking methods. Named after its blushing red skin and buttery yellow flesh, Blushing Belle delivers a soft, light texture with mild, delicate flavour that is excellent for roasting or mashing.
- Something Blue – This varietal has a unique, beautiful contrast of colours – yellow flesh with purple streaks and bright blue/purple skin. Something Blue delivers a well-balanced, slightly exotic flavour that has great colour retention, and is excellent for roasting or barbequing.
- Fingerlings – Our crescent-shaped, thin-skinned Fingerlings have attractive yellow flesh and beautiful firm texture. When cooked these potatoes have a very distinct flavour, sure to enhance any recipe.
- Little Reds – With appealing red blush-coloured skin and light, fluffy texture, this Creamer will brighten up any meal. Boiled, microwaved, or roasted, Little Reds deliver a unique, delicate flavour that adapts well to a variety of recipes and cooking methods.
- Little Yellows – Smooth yellow skin and firm, buttery, flesh are trademarks of this varietal. Little Yellows are particularly well-suited to steaming and boiling, which brings out the best of their rich potato flavour and silky texture.
I made simple gorgeous gnocchi with their Something Blue varietal potatoes.
- 1.5 pounds of Little Potatoes Company Creamers Blue Varietal.
- 2 eggs
- 1 cups unbleached all-purpose flour
- 1 cup whole-wheat flour.
- 1/4 cup cup unbleached all-purpose flour (for dusting)
- 1 cup of tomato sauce (Simply Natural)
- 2 tbsp of butter (unsalted)
- Roast the potatoes in a preheated 350 F degrees oven for 1/2 hour then let cool.
- Use a food processor or mixer to turn the roasted potatoes into a puree.
- Slowly add the flour and eggs until the mixture forms a rough dough. Do not over-work the dough.
- Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into small pieces (about 1/2 inch).
- Bring a pot of salted water to boiling point and slowly place the gnocchi into the pot. I use a slotted spoon to make it easier.
- Once the gnocchi reach the surface, transfer to a saucepan with the tomato sauce and butter in medium heat.
- Serve immediately.