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Saturday, March 21, 2015

Melissa’s Produce’s DYPs™: The Perfect Everyday Potato Cookbook + recipe


Sharon Hernandez co-founder of Melissa’s Produce and Chef Ida Rodriguez presented recipes from DYPs™:The Perfect Everyday Potato Cookbook in their test kitchen at Melissa’s Produce headquarters.

Potato fun facts:

  • Potatoes were first cultivated by the Inca Indians in Peru around 8,000 BC to 5,000 B.C. (from Potato Goodness Unearthed)
  • Potatoes are the world’s fourth largest food crop.
  • Idaho grows approximately 35% of the nation’s commercial potato crop.
  • DYPs (Dutch Yellow® Potatoes) are available year round.


In the Spring chapter, Raquel’s Chile Lime DYPs is made up of only four ingredients: DYPs, salt, lime juice, and Hatch Chile powder. The color is beautiful from the buttery yellow from the DYPs to the fire-red hatch chile powder. It is slightly spicy yet refreshing. This would be great to take to a potluck or picnic. Rating: 4.5/5

Dancing Cheesecake is creamy and decadent. DYPs add a layer of richness to the cheesecake. Surprisingly, the cheesecake is fluffy and not heavy at all. There is a subtle potato flavor but if you didn’t tell your guests, they would never know there is potato in it. The Oreo cookie crust adds a crisp texture and an added sweet flavor. This would be great for a family dinner, party, or potluck. Rating: 5/5

In the Summer chapter, Summertime Stuffed DYPs are like mini twice-baked potatoes. They are the perfect appetizer size – one to two bites. They have an umami flavor just makes you want to eat more. They are creamy and the cheese just pops up the flavor. For the carnivores, diced bacon would be a great added topping. These little bites would be great as appetizers at a dinner party or snack platter on game day. Rating: 5/5

Hatch Chile DYP Salad is like an Asian-Mexican fusion potato salad. It is slightly spicy from the hatch chiles and balanced out by a sweet and sour flavor from rice vinegar and sugar. Without mayonnaise, this potato salad is great for a summer picnic or outdoor event. It is also fancy enough to serve as a side at Thanksgiving or dinner party. Rating: 5/5

In the Fall chapter, DYP, Bacon, and Cheese Stuffed Mushrooms are the perfect appetizer size. Just like the Summertime Stuffed DYPs, they are self-contained one to two bites of potato goodness. The mushroom gives it a meaty texture. The bacon is great, but mixing other protein options such as chorizo, Portuguese sausage, and even Spam would be splendid as well. Rating: 5/5

In the Winter chapter, Beef Barbacoa is a hearty Mexican stew. Since DYPs do not mush up or disintegrate during a long simmer, they work perfectly for this recipe. The buttery texture of the DYPs add a great contrast to the tender, slightly spicy beef. Rating: 5/5

Auntie Marcie’s DYP Latkes are a cross between a pancake and a hash brown. The outside is golden brown and crispy on the outside and buttery and creamy on the inside. Applesauce and sour cream are traditionally served on the side with latkes. They are also great on their own or topped with the braising sauce from the Beef Barbacoa. Rating: 4.5/5

DYP Ponuts (Potato Doughnuts) are reminiscent of a chain called Spudnuts http://www.spudnutshop.com/ . If you love spudnuts, you’ll love these tasty little devils. The ponuts are hearty and heavy, but hold up to any topping you want to put on it. You can toss it in a sugar, cocoa, and cinnamon mixture in the cookbook or you can glaze them and top them with your favorite donut toppings like sprinkles, coconut flakes, cocoa nibs, mini chocolate chips, peanuts, etc. This would be a fun dessert at a children’s party or picnic. Rating: 5/5

DYP Ponuts (aka…Doughnuts) by Melissa’s Produce
Makes 4 dozen doughnuts

  • 1 cup cooked, mashed DYPs
  • 1 cup milk
  • 2 eggs, beaten
  • 1 tablespoon plus 2 teaspoons baking powder
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon coarse sea salt
  • 3 tablespoons melted butter
  • 2½ teaspoons vanilla extract
  • 4 cups unbleached all-purpose flour
  • 1 cup powdered sugar
  • ½ cup unsweetened cocoa
  • ⅓ cup ground cinnamon
  • Flour for coating hands
  • Vegetable for frying  

  1. Combine the DYPs, milk, and beaten eggs in a bowl. Add the baking powder and stir to combine until foamy. Add the brown sugar and granulated sugar and stir to combine thoroughly. Stir in the salt, melted butter, and vanilla extract. Fold the flour, 1 cup at a time, until the dough is a bit sticky but manageable.
  2. In a separate shallow bowl, whisk together the powdered sugar, cocoa, and cinnamon until thoroughly mixed.
  3. Have a baking sheet lined with paper towels ready for draining the fried doughnuts. Have a second baking sheet lined with parchment paper ready to hold the doughnuts after they’ve been coated.
  4. Coat your hands with flour and grab enough of the dough (about 1 to 2 tablespoons) to form golf ball-sized balls. Heat at least 4 inches of the oil in a deep pot, on medium high heat until the oil sizzles when a bit of dough is dropped in the pot. Raise the heat slightly for frying.
  5. Drop dough balls into the hot oil, and repeat with about 8 dough balls or as many as will fit without crowding the pot. Continue frying for about 3 to 4 minutes per side, or until the balls are golden brown. Remove each ponut to the paper towels for about 20 seconds, then dredge each one in the cinnamon mixture. Repeat with the remaining dough, a batch at a time, until all the ponuts are fried and coated.

Chocolate DYP Cake is very light even with a cup of mashed DYPs. The color is a little light for a chocolate cake and would probably add a dark cocoa powder like Hershey’s. It would also pump up the chocolate flavor as well. Rating: 4/5

Gluten-Free Peanut Butter Cookie Sandwiches have an interesting texture unlike an ordinary cookie. It feels almost soft-baked. Raisins are okay, but might switch them out for another dried fruit like cranberries, cherries, or blueberries. If you must eat gluten-free, this is the perfect sweet treat for you. Rating: 4/5


For more information:

On the search for an ingredient that you can’t find in the store, check out Melissa’s Produce’s website or call +1.800.588.0151.

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