The potatoes will be round or slightly oval, and can be any variety of potato. These days (2006), a Creamer Potato tends to be a Yukon gold or some red-skinned potato, but some purple skinned creamers are also sold here and there.
The potatoes often have small indentations in them, as they are so tender that they bruise extra-easily during shipping, but those will still be fine, unless the indent has turned into a blemish. But, the skin should not be wrinkled or green or squishy.
The inside will have developed very little starch as yet, making it a “waxy” potato, making it a superb potato for boiling.
In Canada, a No 1 grade Creamer is defined as a potato ¾ to 1 ⅝ inches (19 to 41 mm) wide.
In America, that size range is pretty much taken in by a No 2 grade Creamer, defined as a potato 1 to 2 ¼ inches (25 to 57 mm) wide.
In Canada, sellers are permitted to sell mixed varieties (blue or purple skinned, yellow skinned, red skinned) provided they are sold in 1 and 2 pound (450 and 900g) bags or containers. Otherwise, the quantity being sold must all be of the same variety.
Don’t even try peeling Creamers; it’s a real pain.
They are not good for mashing, but that’s not the point of them.
You cook them whole by sautéing, simmering, baking or roasting.
They are often cooked in a cream sauce with onions and peas or green beans (thus their name of “creamers”) which is an excellent accompaniment to ham.
Creamers are used in making New York State’s popular Salt Potatoes.
Store at room temperature for up to two weeks (but not in the refrigerator, or they may go grey inside when cooked.)
Sometimes referred to as a “baby creamer potatoes” or “Mini Creamer Potatoes” but that’s unnecessary hyperbole as Creamers by definition are either very small — or they’re not Creamers at all.