Mashed Creamer Potatoes

A bowl of mashed potatoes with chives and butter on top.

These small creamer potatoes make amazing mashed potatoes. You don't need to peel or slice them so prep time is cut to a minimum.

4.79 from 41 votes

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Prep Time: 2

Cook Time: 15

Total Time: 17

Servings: servings

Calories: 527kcal

Author: Dahn Boquist

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
Additional salt and pepper for seasoning

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.
Place the butter and garlic cloves in a microwaveable dish and cook in 30 second increments until the butter is melted.
Use a potato masher or a hand blender to break up the potatoes. Add the butter and mix well to coat the potatoes in the butter.
Stir in the milk or half and half. Use the masher or blender to get the consistency you like. Season with salt and pepper to taste.

Notes

Do not over-mix the potatoes or they will get 'gummy'. Be especially careful if you use an electric mixer. Beat them just until they are creamy then stop.

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