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6 min read

This Week’s Vegetable Box Feature: Huckleberry Gold Potatoes… big on colour & flavour!

If you love potatoes, you will really love this unique variety! Bonus: scroll to the bottom for a delicious recipe for this week’s Walnuts!

Did you know?

  • They are similar in taste and versatility to Yukon Gold, but slightly smaller
  • They are the first potato with a low glycemic index, which means they won’t spike your sugar levels like other varieties. Making them a great choice for diabetics
  • They are high in antioxidants
  • Although purple on the outside they have a yellow flesh


Fun Fact: They lack the waxy characteristic of red potatoes, which means they're easy to mash without becoming too gummy… bring on the mashed potatoes!


How to Store Them?

Store your potatoes in a cool, dark place, such as your pantry or unheated basement. Do not store them on top of your refrigerator or next to your stove, as both spots emit heat.


How to Use Them?

Huckleberry Golds have a rich buttery flavor and make perfect mashed or smashed potatoes and can be boiled, baked or fried. They have similar culinary preferences to that of Yukon Gold potatoes.





Huckleberry Gold Gratin

Created by: Anthony Marano

A delicious take on a classic recipe!



3 lbs Huckleberry Gold potatoes

2 TBSP unsalted butter, softened

1 medium garlic clove, crushed

1 ½ - 2 cups half & half or milk

1/3 to ½ cup heavy cream

¼ cup Parmesan cheese

salt, pepper and nutmeg to taste


1. Preheat oven to 350.

2. In a saucepan, bring the half & half (or milk) and garlic to a simmer, season with salt and pepper, set aside.

3. Wash and slice potatoes into rounds, 1/8 inch thick. (Tip: use a mandolin for the most uniform size slicing.) Optional: because these potatoes are so striking with their yellow inside and purple outside, you can leave the skins on!

4. Butter the inside of a 9x12 inch baking dish and rub with half of the crushed garlic. Arrange potatoes in one layer at the bottom of the dish and season with salt, pepper and nutmeg. Repeat two more layers of potatoes. Pour in the half & half (or milk) mixture so that it comes up to just a little below the top layer of potatoes. Cover dish with foil, place on a larger baking sheet (to catch any drippings) and bake for about 45 minutes, or when potatoes feel tender when pierced with a knife.

5. Remove foil and raise oven temperature to 425 and bake for another 10 minutes. Add heavy cream and sprinkle top with cheese, bake for an additional 10-15 minutes, until the top is brown and bubbly. Remove from oven and let stand for 10 minutes before serving.


5-Ingredient Crispy Sliced Roasted Potatoes

Created by: Jamie Silva

An easy 5-ingredient side dish for any occasion!



1/2 cup unsalted butter melted, divided (8 tablespoons / 1 stick)

4 pounds Yukon Gold potatoes thinly sliced

3 cloves garlic minced

1 tablespoon fresh thyme plus more for garnish

1 teaspoon kosher salt plus more for garnish


1. Preheat oven to 375 degrees F. Coat the bottom of a cast iron pan or large skillet with 2 tablespoons of melted butter. Set aside.

2. Arrange the potato slices vertically at an angle in the pan, filling the pan completely without crowding it. Make sure there's space in between each slice so it cooks evenly.

3. In a small bowl, mix remaining melted butter (6 tablespoons) with minced garlic, fresh thyme and salt. Pour the butter mixture on top, making sure each slice is evenly coated.

4. Place skillet in the oven and roast potatoes for 1 hour until the top edges of the potatoes are crispy. Remove from oven and cool for 10 minutes before serving. Enjoy!


Honey Garlic Roasted Potatoes

Created by: Butter Your Biscuit

Honey garlic roasted potatoes are a sweet little twist on the perfect side dish. Perfect for any occasion, whether its a weeknight meal or Holiday dinner.



1 1/2 pounds huckleberry gold potatoes

1/4 cup diced onion

3 garlic cloves minced

2 TBSP melted butter

2 TBSP honey

1 tsp dry mustard

1/2 tsp red pepper

1 tsp salt

1/2 tsp black pepper


1. Preheat the oven to 375 degrees, and lightly grease a 12-inch oven-safe skillet, 2 qt baking dish, or sheet pan.

2. In a small bowl add the melted butter, honey, mustard, and red pepper, and, mix until combined.

3. Cut up potatoes into halves or quarters.

4. In a large bowl add potatoes, onions, garlic and toss with the honey butter mixture and salt and pepper.

5. Pour potatoes into a large 12-inch cast iron skillet, baking sheet, or 2 qt baking dish.

6. Place the skillet in the center of the oven. Bake 45-50 minutes turning every 15 minutes.

7. Garnish with fresh chopped parsley and more salt and pepper to taste.


The BEST Mashed Potatoes

Created by: Susie Weinrich

The creamiest and MOST FLAVORFUL mashed potato recipe you will find!!! These are the mashed potatoes you want on your table! So delicious you don't even need gravy.



3 lbs Huckleberry Gold Potatoes peeled and cut into 2-3 inch cubes, then rinsed

7-8 cups cool water

3 tsp kosher salt divided

4 TBSP salted butter

¾ cup milk preferably 2%, whole or half & half

4 oz full fat cream cheese softened at room temp

½ cup full fat sour cream

1 garlic clove minced


1. In a large pot add all your diced potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches (this will be roughly between 7-9 cups). Add in 1 ½ teaspoon of the kosher salt.

2. Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.

3. In a separate smaller pot (or in the microwave) melt the butter into the milk, warming the milk through, but not boiling.

4. Drain the cooked potatoes through a colander and then place them back in the pot. 5. Add in the sour cream, cream cheese, the milk/butter mixture, minced garlic, and the remaining 1 ½ teaspoon kosher salt. Using a hand-held mixer blend the potatoes until you have a creamy mash.

For no lumps whatsoever run the cooked potatoes through a potato ricer then stir in all the mix-ins.

6. Serve warm/hot as an amazing side dish!

Top with a pat of butter that will melt and run all over the top for extra deliciousness!


Bonus… those Walnuts aren’t just for enjoying raw!

Salt and Pepper Roasted Walnuts

Created by: Alexandra Cook – It’s Not Complicated Recipes

When you roast nuts, you enhance their flavour and texture, making them ideal as a snack or addition to many savoury dishes. These crunchy, salty snacks become delightfully crispy in the oven. You will find that they are great to have on hand when friends drop by. Or, add them to many savoury dishes for textural contrast and the rich flavour they provide.



1 cup shelled walnuts

1 TBSP olive oil

1 tsp sea salt flakes

½ tsp freshly ground black pepper


1. Preheat your oven to 180 Degrees C (350F).

2. For easy clean-up, line a small baking tray with non-stick baking paper or aluminium foil.

3. Spread the walnuts on the tray in one layer, ensuring there is space between them for the heat to circulate.

4. Roast the walnuts for 8-10 minutes, stirring them halfway through, until they are fragrant and lightly browned.

5. Remove the tray from the oven and place the walnuts in the centre of a clean tea towel. Bundle the towel into a pouch and rub the walnuts vigorously to remove as much of the walnut skin as possible.

6. Tip the walnuts into a colander and shake it to remove the fine particles of walnut skin.

7. Return the walnuts to the baking tray and toss with the olive oil, salt and pepper. Return the tray to the oven for 2-3 minutes.

8. Remove the tray from the oven and turn the walnuts onto some paper towel to absorb any excess oil.

9. When the walnuts are completely cool, place them into an airtight container.




Recipes are curated by Lauren

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