Creamer potatoes are tiny, baby new potatoes, usually of the Yukon gold variety. You can often find them in grocers in the springtime. If not, you can use red new potatoes or fingerling potatoes for this dish, but the smaller and fresher the potatoes are, the better this will be.
It’s a very simple dish, so you want to be sure to use the best ingredients possible. I’m having these on my Easter Holiday Dinner Table, but you can enjoy them anytime they’re available. They cook in a snap and are just delicious.
Here is more information on what makes this potatoes so special.
4-6 cups baby creamer potatoes
2 cups low sodium chicken broth
¼ cup butter
¼ cup fresh parsley, chopped
1 Tbsp fresh mint, chopped
2 Tbsp fresh basil, chopped
Sea salt and Pepper to taste
- Rinse the potatoes well but leave them whole and unpeeled.
- Place the potatoes and chicken broth in a medium saucepan, and cover with water to fill pan about ½ way. Bring to a boil and simmer uncovered for about 5 minutes.
- While the potatoes are cooking, chop the herbs and melt the butter in the microwave. Check the potatoes with a fork –they cook quickly because of their small size.
- Drain and return to pan, turning off heat on stove. Add butter and fresh herbs to the potatoes and salt and pepper to taste. Serve immediately.
- I like to smash 1-2 potatoes on each plate and then add several whole ones on top. Spoon a little of the herbed butte over the smashed ones and enjoy. You can really use any herbs you enjoy in this – tarragon or thyme are nice additions as well.