Creamer potatoes are very young, small, and tender potatoes, younger even than the potatoes sold as "new potatoes". They are a waxy variety of potato, of uniform shape and size, and have light reddish to red skin, with creamy white flesh. Creamer potatoes are specifically bred to be small, usually 19 to 41 mm only. They are often round or slightly oval, and can be any variety of potato, but these days, a Creamer Potato tends to be a Yukon gold or some red-skinned potato. They are not good for mashing, but they are perfect for boiling, sautéing, simmering, baking, or roasting. Creamer potatoes are often cooked in a cream sauce with onions and peas or green beans, which is an excellent accompaniment to ham, hence their name of “creamers”. When selecting creamer potatoes, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes, and green spots.