New Potatoes with Cream and Croutons

This is just another excuse to eat cream.


  • lb (700 g) new potatoes
  • ¾ pint (400 ml) cream
  • 4 oz (110 g) butter
  • A little nutmeg
  • Sea salt and freshly ground black pepper
  • Juice of ½ lemon
  • Croutons


Steam the cleaned but unpeeled potatoes until just tender. Put them into a pan with the other ingredients except for the croutons.

Heat gently and thoroughly.

Have the croutons ready prepared and serve with the potatoes.

‘Women are usually employed for picking up the Potatoes, one collecting the “ware”, or largest sound tubers, another the “seed”, or middle-sized ones, and a third the “chats” and “tail”, in which is included all the smallest, as well as diseased and broken ones, which are usually reserved for pig feeding or disposed of locally.’

From The Profitable Culture of Vegetables by Thos Smith, published in 1911.