Thomas recently harvested this year’s crop of potatoes.
He planted Dutch Cream, a variety known for it’s creamy texture in mash but also excellent for roasting. When they’re this fresh, though, there’s nothing better than boiling or steaming them.
We served them with sour cream mixed with plenty of chives and some salt and freshly ground black pepper to taste. Other accompaniments: smoked trout with sliced onion, cucumber salad with dill and vegetables sautéed in olive oil.
michelle picker cooks 