Tessa,
Thanks for bringing up the volunteer potato thing again. I have been a bit awol lately.
Not sure if Dutch Cream is a variety by that name, a colloquial name, a synonym name, or just a descriptor name. Enlighten me if you can!
If you knew for sure from photographs what a Dutch Cream plant looked like, it would be easy enough to identify it soon after emergence; if not, only at harvest would you know the mystery solved.
I gather a bit of info on the web and placed different pastes for you and others to peruse.
http://bp1.blogger.com/_LquBunhW4nc/...0+x+602%29.jpg
Dutch Creams
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It would be impolite to call Dutch Creams a 'spud'. They deserve the full respect of being called a Potato (with a capital P). And they are remarkably cheap - in Australia at least. Originally from Holland, the best ones White Hat has tasted come from Tasmania. They don't need cream and butter - just a little salt.
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Varieties available in Tasmania, but that doesn't do you any good in the Perth area.
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Bintje
Bismark
Brownell
Carrera
Coliban
Crystal
Desiree
Kennebec
King Edward
Kipfler
Pink Eye
Pink Fir Apple
Pontiac
Purple Congo
Red Star
Royal Blue
Russet Burbank
Sebago
Sequoia
Shepody
Tasman
Up to Date
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What to do if you can't find the Dutch Cream. Try Nicola!
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The variety, Nicola, is similar to the variety often called Dutch Cream
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http://www.diggers.com.au/RNLW06/PototoesP14_15.pdf
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Dutch Cream: large, oval shape, with yellow waxy flesh. Excellent for mash (all you need is a little salt) Excellent for purees and soup, the flesh is buttery and rich. Also makes a great roasted potato, and is well worth trying for its delicious taste. A high class potato!
Nicola: Long to oval shape with a rich yellow skin and yellow waxy flesh. Excellent as a salad or boiling potato, wonderful for mash. good for dry baking or roasting, Not recommended for frying. The taste of organic Nicola potatoes is simply delicious with a sweet nutty taste, and is a favourite with children. Also excellent for gratins and baked potato dishes. Originally from West Germany, now widely grown around the world.
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http://www.pmc.wa.gov.au/varieties/index.cfm
Lists the potato varieties of Western Australia.
The following quote is rather telling in the limits of potato varieties in your backyard:
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Today the board, now known as Western Potato, still controls the Western Australian potato growers. The farmers are told how many potatoes they can grow, what types they can plant and what price they can sell them for. Western Australia is the only state with such rigid laws and regulations. It must be said that all growers are not completely happy with the tightly controlled situation. Previously local consumers had only one variety to consider with the choice being old or new, washed or brushed.
The Royal Blue is considered the cream of the crop and is available all year around; it is the most versatile, has an exceptional taste and can be used in all methods of cooking from boiling to frying. Besides the Royal Blue (and amongst the many varieties grown throughout Australia) these are the other varieties grown in Western Australian, the Friar, Desiree, Kipfler, Shepody, Southern Pearl, Super Red, Nadine, Ruby Lou, Kestrel, and Delaware
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Tom Wagner