If you’ve ever browsed the potato bin at the market, you might have wondered, what are creamer potatoes? These small, thin-skinned spuds are a gardener’s dream and a cook’s best friend. They are simply young potatoes harvested early, before they reach full size. Their name comes from their creamy, smooth texture when cooked. This early harvest is the secret to their unique qualities.
They are incredibly versatile in the kitchen. You can roast, boil, steam, or grill them with fantastic results. Their small size means they cook quickly and evenly. For gardeners, they offer a fast and rewarding crop. Let’s look at why these little potatoes deserve a spot in your garden and on your plate.
What Are Creamer Potatoes
To understand creamer potatoes, think of them as the early birds of the potato world. Farmers pull them from the soil just weeks after the plants flower. At this stage, the skins haven’t had time to toughen up. They remain paper-thin and edible. The flesh inside is dense and high in moisture, leading to that signature creamy consistency. You don’t even need to peel them, which saves time and adds nutrition.
Many potato varieties can be harvested as creamers. You’ll often see them labeled by color: red, yellow, purple, or white. Popular types include Baby Red, Yukon Gold, and Fingerling potatoes picked small. Their flavor is mild, buttery, and delicate compared to their fully-grown counterparts.
Why Grow Your Own Creamer Potatoes
Growing your own is surprisingly simple and has big benefits. First, you get the absolute freshest taste. A potato’s sugar begins converting to starch the moment it’s harvested. Creamers from your garden taste sweeter and more vibrant. You also have control over the growing methods, allowing for organic practices. It’s a great project for kids, showing them where food comes from.
You don’t need a huge space, either. They can be grown in containers, bags, or a small garden bed. The time from planting to harvest is shorter than for mature potatoes. You can be enjoying your own homegrown creamers in as little as 60 to 90 days.
Choosing the Right Seed Potatoes
Start with certified disease-free seed potatoes from a reputable source. Don’t use potatoes from the grocery store; they are often treated to prevent sprouting. For creamers, choose varieties known for their flavor and texture when small.
- Red Varieties: ‘Norland Red,’ ‘Red Pontiac.’ They hold their shape well.
- Yellow/Gold Varieties: ‘Yukon Gold,’ ‘German Butterball.’ Known for their buttery flavor.
- Fingerlings: ‘Russian Banana,’ ‘French Fingerling.’ Naturally small and slender, perfect for roasting whole.
- Purple/Blue Varieties: ‘All Blue,’ ‘Purple Majesty.’ Add stunning color to your dishes.
Step-by-Step Planting Guide
Follow these steps for a successful harvest of small, creamy potatoes.
1. Preparing for Planting
Potatoes need loose, well-draining soil with a slightly acidic pH (5.8 to 6.5). Work in plenty of compost or aged manure a few weeks before planting. If using containers, choose ones at least 12-16 inches deep with good drainage holes. A 5-gallon bucket or a specialized potato grow bag works perfectly.
2. Chitting and Cutting
About two weeks before planting, “chit” your seed potatoes. Place them in a cool, bright spot to encourage short, sturdy sprouts. If the seed potatoes are larger than a golf ball, you can cut them into pieces. Each piece should have at least two or three “eyes” (sprout buds). Let the cut pieces dry for a day or two to form a callus, which prevents rot.
3. The Planting Process
Plant in early spring, a couple weeks before your last frost date. Soil temperature should be around 45-50°F (7-10°C).
- Dig a trench or hole about 4-6 inches deep.
- Place the seed piece with the eyes facing upward.
- Space them about 10-12 inches apart in rows 2-3 feet apart. In containers, plant 2-3 seed pieces per bag.
- Cover gently with 3-4 inches of soil.
4. Hilling and Care
As the plants grow to about 6-8 inches tall, “hill” them by mounding soil around the stems. Leave just the top few leaves exposed. This encourages more tuber formation and prevents sun exposure, which turns potatoes green and toxic. Repeat hilling every few weeks. Keep soil consistently moist but not soggy.
Harvesting Your Creamer Potatoes
This is the fun part! For true creamers, harvest begins when the plants are still green and flowering, usually 60-80 days after planting. You can do a “furtive” harvest by gently feeling in the soil for small tubers and removing just a few, leaving the plant to produce more.
- For a main harvest of creamers, wait until the plants begin to flower.
- Use your hands or a garden fork carefully to avoid piercing the tender skins.
- Brush off the soil gently; do not wash until ready to use, as moisture speeds up spoilage.
Store them in a cool, dark, well-ventilated place. They are more perishable than mature potatoes, so enjoy them within a week or two for best flavor.
Simple and Delicious Ways to Cook Creamer Potatoes
Their versatility is unmatched. Here are three fail-proof methods.
Perfect Roasted Creamer Potatoes
Roasting concentrates their natural sweetness. Preheat your oven to 425°F (220°C). Toss whole creamer potatoes with olive oil, salt, pepper, and herbs like rosemary or thyme. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan once, until golden brown and tender when pierced with a fork.
Boiled or Steamed with Herbs
This method highlights their creamy texture. Place whole potatoes in a pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until tender. Drain and toss with a pat of butter and fresh chopped parsley or dill. Steaming over boiling water takes a similar time and keeps them slightly more firm.
Grilled for Summer Meals
Parboil the potatoes for 5-7 minutes first. Drain and let them cool slightly. Toss with oil and seasoning. Place them on a preheated grill over medium heat, turning occasionally, until they have nice char marks and are cooked through, about 10 minutes. They’re fantastic alongside grilled meats and vegetables.
Troubleshooting Common Garden Problems
Even experienced gardeners face issues. Here’s how to handle common ones.
- Green Potatoes: Caused by sun exposure. Always hill your plants properly and store harvested potatoes in complete darkness.
- Pests: Colorado potato beetles are the main culprit. Hand-pick them off plants daily. Row covers can provide a physical barrier.
- Disease: Prevent blight and rot by rotating your potato crop each year (don’t plant in the same spot for 3-4 years) and ensuring excellent soil drainage.
- Small Harvest: Often due to inconsistent watering or soil that is too compact. Keep soil evenly moist and always plant in loose, fertile ground.
FAQ About Creamer Potatoes
Are creamer potatoes the same as baby potatoes?
Yes, the terms are often used interchangably. Both refer to young potatoes harvested before full maturity.
Do I need to peel creamer potatoes?
No, that’s one of their best features. The skin is tender, nutritious, and adds texture and color to dishes. Just give them a good scrub.
Can I grow creamer potatoes from store-bought ones?
It’s not recommended. Store-bought potatoes may carry disease or be treated with sprout inhibitors. Always use certified seed potatoes for a healthy crop.
What’s the difference between creamers and new potatoes?
“New potato” is a broader term for any potato of the current season’s harvest, which can include slightly larger tubers. All creamers are new potatoes, but not all new potatoes are the small size qualifing as creamers.
How should I store my harvested creamer potatoes?
Keep them unwashed in a paper bag or breathable basket in a cool, dark, and dry place. A basement or pantry cupboard is ideal. Avoid plastic bags, which trap moisture.
Creamer potatoes are a fantastic addition to any kitchen garden. Their quick growing time and flexible growing requirements make them accesible for everyone. From planting a simple seed piece to harvesting a handful of gorgeous little gems, the process is deeply satisfying. In the kitchen, they simplify meal prep with their no-peel convenience and fast cooking. Once you’ve tasted a homegrown creamer potato, freshly dug and simply prepared, you’ll understand why they are so cherished by gardeners and cooks alike. Give them a try this growing season—you won’t be disappointed.