How to cook Creamer Potatoes: Part I

I hope everyone out there had a beautiful and restful holiday season. At this time of year, some of you may be thinking about resolutions. Things like learning to cook, eating more meals at home, getting in better shape or maybe even losing the couple pounds packed on over the Christmas baking.

If you don’t know already, Creamer Potatoes are part of a balanced, nutritious diet. Be mindful of toppings if you have resolved to lose weight – heaps of sour cream, butter and bacon aren’t going to help the cause. The devil, as they say, is in the details.

Luckily, Creamer Potatoes are super adaptable and can be successfully paired with pretty well any herb, spice, vinegar, salsa or other veggie for a myriad of low-calorie, heart healthy and satisfying meals. And one of the best ways to cook them, if you’re being calorie conscience, is by boiling them. The steps are simple.

1. Open a bag of Creamer Potatoes from The Little Potato Company and pour those pre-washed beauties in a pot. No peeling required!
2. Add water until Creamer Potatoes are just covered.
3. Bring water to a boil, then reduce heat to a simmer and cook for 15  minutes or until tender.
4. Drain.

That’s it! You can also boil Creamer Potatoes in chicken or veggie stock to boost the flavor without fat or many extra calories.

For more inspiration, check out these healthy recipes that use the boiling method!

Now tell us, what’s your favorite way to prepare boiled Creamer Potatoes?