Creamer Potatoes in Dutch Oven

This method creates the creamiest potato texture out of small potatoes. The preparation and cooking is very simple, and great to use when you have a busy dinner party, because you won’t have to fuss with this much and always turns out extremely well. Your guests will compliment you on this one!


  • 2 pounds small creamer, fingerling, small red or Yukon Gold potatoes
  • 3 to 4 Tbsp. butter
  • 1 Tbsp. water
  • 1 tsp salt
  • ½ to 1 tsp pepper
  • Fresh herbs for garnish, if desired


Begin by selecting a heavy pot, such as a Le Creuset or All Clad Dutch oven or other heavy cooking pot, which has a tight-fitting lid. Add the butter to the pot and melt over low heat.

Clean & rinse potatoes, but do not peel. Add the wet potatoes right into the pot along with a tablespoon of water, salt & pepper.

Cover the pot and cook over low heat for 20 to 30 minutes – depending on the size of the potatoes you selected. Several times (about every 10 minutes) use oven mits or pot holders to grasp the pot while holding the lid down tight and shake the pot to re-distribute the potatoes, but do not remove the lid. Depending on the size of the potatoes, they should be done in 20 to 30 minutes.

Garnish with fresh parsley, chives or other herbs for serving, if desired. They are buttery and melt-in-your-mouth delicious!

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