Yellow Creamer Potato Quest

Yellow Creamer Potato Quest

Yellow Creamer Potato Quest

Say that 5x fast!

My husband & I discovered this dreamy, creamy potato at our neighborhood market, which carries a fabulous array of organic produce. We’re convinced, and our holiday houseguests concur, that this small potato is the potato to use when we roast them in the oven. They truly are the closest thing to candy — well at least of the tuberous vegetable persuasion.

So, now that we’ve discovered each other … we’d like to continue to relationship in a big way – you know, a grow-yer-own type of way. Trouble is, I can’t find seed potatoes that are called “Yellow Creamer” anywhere! Since tater planting time is just around the corner, my search has intensified.  Seed potatoes should be planted by mid-March at the latest, so I’m hoping that I’ll be able to sleuth a source at the Northwest Flower & Garden Show in February if I haven’t been able to solve my mystery before then. With so many top-notch growers and horticultural experts under one roof, surely I can find someone to help me with my quest. Although I have to say, I’ve checked several internet sites and my Google searching leaves me suspicious.  Could it be that “yellow creamers” have another moniker, like “coriander” has “cilantro”?

So, dear readers, if any of you can shed light on this topic we will be endlessly grateful!

Have you seen this creamer?

In exchange, I offer our very simple recipe –

  • 3 lbs Yellow Creamer potatoes – whole potatoes the size of walnuts (or slightly larger, if you must). Cleaned & trimmed, but unpeeled. (We halve or cube ones that are on the large side.)
  • Coat with two teaspoons olive oil — really just two teaspoons!
  • Toss with a mixture of dried basil, savory, thyme, rosemary, marjoram, and salt (1t each)
  • Spread evenly on nonstick cookie sheet
  • Roast for one hour in a 400-degree oven, stirring once at about halfway

For more great gardening tips, visit Jasmine’s San Francisco Flower & Garden Show blog.

  • DC
    Posted at 20:23h, 09 January Reply

    At first I thought a creamer potato might be the finnish potato grown by many in the Grays Harbor area. A google search identified the Yukon and red potato as creamer potato. See pasted text below. If it were me I would plant the finnish.

    Creamer Potato back to Glossary Index
    Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender. Creamer potatoes will generally be a gold Yukon or a Red potato that is harvested at a young age, measuring approximately 1 inch in diameter. The yellow or red skin of this potato is waxy and high in moisture while the sweet, tender white flesh contains a lower level of starch, making it an excellent boiling potato. Creamer potatoes can be boiled, baked, fried, or roasted and are excellent as side dishes or for use in potato salads, soups, stews, and casseroles. The common use is for the potato dish known as creamed potatoes, which cooks the potatoes in a cream sauce with peas and onions. A larger version of this potato that usually measures 2 inches in diameter is referred to as a new potato, which is basically the same, except harvested later and thus, larger in size. It is common for creamer potatoes to have small holes or indentations due to their young skin being tender and easily bruised.
    When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.

  • Vickie
    Posted at 23:20h, 21 January Reply

    You might want to check with Tom Wagner of Tater Mater Seeds. He is a breeder, grower, and consultant for tomato and potato. If he doesn’t know what potato that is I would be surprised and he might be able to tell you something you would like just as well. He is based in Everett WA. His website is not working at the moment but you can contact him by email at thoswagner @

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