Yukon Gold potatoes
A medium-starch, buttery-yellow potato that holds its shape better than a russet but still mashes creamy. The all-purpose choice when a recipe doesn't specify starchy or waxy.
Used for
- mashing
- roasting
- potato salad
- gratins
In the kitchen
- Boil whole.
- Roast.
- Mash.
- Dice.
Picking it at the store
- Skin should be smooth and taut with a golden hue. Avoid green tinge or soft spots.
- No need to peel for roasting; the thin skin crisps up nicely.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required