Grocery
Small Creamer Potatoes
What it is
These are small, tender potatoes, often sold in bags. They are known for their smooth, thin skins that do not require peeling. Their size makes them convenient for many dishes. They have a naturally creamy texture when cooked. Their mild flavor makes them versatile for various culinary applications. They are a good source of carbohydrates.
How people cook with it
Small creamer potatoes are excellent for roasting, boiling, or mashing. Their small size means they cook quickly and evenly.
- Roasted side dish
- Boiled for potato salad
- Mashed with butter
- Added to stews
To prepare creamer potatoes, simply rinse them under cool water. For roasting, toss them with olive oil, salt, and pepper, then spread them on a baking sheet and roast in a hot oven until tender and slightly browned. When boiling, place them in a pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender. They can also be halved or quartered for faster cooking. Their skins are edible and add to the dish's texture.
How it differs from similar foods
Creamer potatoes differ from larger varieties because of their size and thin skins. They cook faster and their skins are tender enough to eat, unlike the thicker skins of russets or Yukon Golds, which are often peeled. Their creamy texture is also a distinguishing characteristic.
Who it is for
Home cooks and professional chefs use creamer potatoes for their ease of preparation and appealing texture.
How to keep the rest
Store uncooked creamer potatoes in a cool, dark, and dry place, such as a pantry or cellar. Avoid storing them in the refrigerator, as this can affect their texture and flavor. Keep them away from direct sunlight. Once cooked, store leftovers in an airtight container in the refrigerator for up to three days.