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Mashed creamer potatoes are the shortcut to buttery, garlicky comfort, with zero peeling and zero hassle. These baby spuds cook fast, mash up smooth, and soak up flavor like pros. Simple, rich, and exactly what you want on the table.
If you like this recipe you will like these make-ahead mashed potatoes and these ricotta mashed potatoes.
Here’s Why This Mashed Potato Recipe Works
Creamy by nature: Creamer potatoes are small, thin-skinned, and waxy, so they mash up rich and smooth without any extra effort.
No peeling required: Skip the prep and keep your sanity. The skins are so tender you won’t even notice them.
Garlic butter for the win: A quick butter melt with fresh garlic brings big flavor without extra steps.
Choose your texture: Leave it rustic and chunky or break out the hand blender for something silkier. You’re in charge.
Recipe Tips
Start with cold water: This helps the potatoes cook evenly and keeps them from falling apart.
Salt the water like you mean it: Potatoes cooked in plain water taste like disappointment. Season generously, there’s no saving them later.
Steam off the excess: After draining, let the potatoes sit for a minute or two so extra moisture evaporates. Drier potatoes = better mash.
Warm the dairy: Cold milk or half-and-half will cool your mash and mute the flavor. Heat it up first.
Don’t overdo it: Mash just until smooth. Overworking turns fluffy potatoes into gluey regret.
If you’re into mashed sides but want something beyond the usual, check out our savory mashed sweet potatoes.
Easy Mashed Potatoes with Zero Prep
Mashed creamer potatoes are the shortcut to dreamy, buttery mash without peeling a single spud. They’re easy, crowd-pleasing, and taste like you put in way more effort than you actually did.
Not in the mood to mash? Try roasted baby potatoes for a hands-off, oven-baked side.
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Mashed Creamer Potatoes
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Ingredients
- 3 pounds creamer potatoes , or any variety of petite potatoes
- 1 tablespoon salt
- 8 tablespoons butter
- 2 garlic cloves, minced
- 1 cup whole milk , or half and half, warmed
- Salt and pepper
Instructions
- Place the potatoes in a large pot and fill with cold water. Add the salt to the water. Bring to a boil then reduce the heat and simmer for 15 to 20 minutes or until the little potatoes are tender.
- Drain the potatoes and return them to the pot. Place the pot over medium heat and cook for 1 to 2 minutes until the rest of the water evaporates. Use a potato masher or a hand blender to break up the potatoes.
- Place the butter and garlic cloves in a microwaveable dish and cook in 30 second increments until the butter is melted. Add the butter and mix well to coat the potatoes in the butter.
- Stir in the warmed milk or half and half. Use the masher or blender to get the consistency you like. Season with salt and pepper to taste.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This was delicious!! Thank you for a great recipe 🙂
Thanks for the comment. I’m glad you enjoyed it.
I like the slight bit of texture that potato skins add to mashed potatoes. And I’m always up for adding garlic to anything. Wonderful recipe — thanks.
thanks John
So creamy and tasty!
thanks Angie