Substitutes for Yukon Gold Potatoes | Cook's Illustrated (2024)
According to the Potato Association of America, potatoes labeled as “yellow” and “gold” both belong to the broad category of yellow-fleshed potato that encompasses many varieties. Similarly, potatoes labeled as “white” refer to the broad category of potato varieties with white interiors. Potato packaging often specifies only the interior flesh color of the potatoes and not the specific variety.
The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.
The bottom line: Potato labels refer to the color of a potatoes' flesh; potatoes labeled “gold” or “yellow” are not Yukon Gold potatoes, but they can be used in place of Yukon Gold potatoes in recipes.
The bottom line: Potato labels refer to the color of a potatoes' flesh; potatoes labeled “gold” or “yellow” are not Yukon Gold
Yukon Gold
Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s by Garnet ("Gary") Johnston in Guelph, Ontario, Canada, with the help of Geoff Rowberry at the University of Guelph.
https://en.wikipedia.org › wiki › Yukon_Gold_potato
Russet potatoes, also known as Idaho potatoes, are widely available and are an excellent substitute for Yukon Golds in recipes where a starchy texture is desired. They have a neutral flavor and a fluffy texture when cooked. Russet potatoes are perfect for baking, frying, mashing, and making French fries.
Although the yellow skin and relatively waxy quality of a Yukon gold makes it practically the same as a yellow potato, the Yukon gold is technically a hybrid between yellow potatoes and white potatoes. A white potato is an all-purpose, medium-sized potato with a thin, light-brown skin.
If forced to pick just one, the over best substitute for Yukon Gold potatoes is likely to be Russet potatoes for a number of reasons. Because of their mild flavor, Russet potatoes are equally versatile and work well for everything from potato skins to making steak fries to your favorite delicious side dish.
If you compare the antioxidant activity of white potatoes, yellow potatoes, and purple potatoes, Yukon gold have about twice the antioxidant power as white, but purple has twenty times the antioxidants, comparable to what you might see in berries.
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
They are highly susceptible to a number of diseases and defects, including a potato virus called PVY-NTN, and a condition known as hollow heart. “Yukon Golds are not a popular variety with potato growers,” says Currie, who worked briefly with fabled breeder Johnston.
When to avoid: Because of their high starch content, starchy potatoes don't hold together very well when cooked so avoid using them in dishes that require boiling, roasting or slicing like casseroles, potato bakes, gratins or potato salads.
Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets goes well with a variety of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors.
When following a low-carb diet and looking for alternatives to potatoes, consider incorporating cauliflower, zucchini, turnips, or rutabaga into your meals. These vegetables can be roasted, mashed, or used in various recipes as substitutes for potatoes while keeping your carb intake in check.
The yellow-fleshed Yukon gold potato is a great all-purpose potato, suitable for mashing, roasting, boiling, frying, and sautéing. When it comes to texture, this potato falls between the starchy russet and waxy red potato and has a naturally buttery flavor.
After taking into account the mineral density, the vitamin density, the macronutrient balance, the sugar-to-fiber ratio, the sodium-to-potassium ratio, and the phytochemical profile, red potatoes are the healthiest potato with data from the USDA Food Database.
Yukon Gold potatoes, sometimes referred to simply as yellow or gold potatoes, are a thin-skinned potato with yellow flesh. They have a creamy texture and an almost-buttery flavor.
In the 1960s, in Guelph Ontario, Gary Johnston and Geoff Rowberry crossbred the two taters and came up with Yukon Gold. So, Yukon Gold potatoes are slightly starchier than yellow potatoes. And some folks say they're more flavorful, too. They're also characterized by their pink eyes.
Yukon Gold Potatoes can be called gold potatoes, yellow potatoes, or butter potatoes. Try and select potatoes of similar width, but the length doesn't matter because you will be slicing them.
As Martha mentions in her caption, Yukon gold potatoes aren't typically used to make baked potatoes. Instead, because of their thin, flavorful skin and low starch content, they're more often used for crispy roasted potatoes, mashed potatoes, or the popular crash hot potatoes.
The yellow-fleshed Yukon gold potato is a great all-purpose potato, suitable for mashing, roasting, boiling, frying, and sautéing. When it comes to texture, this potato falls between the starchy russet and waxy red potato and has a naturally buttery flavor.
Waxy: Waxy potatoes have less starch than Starchy potatoes and contain more moisture and sugar. They are often smaller with a waxy outer skin and a creamy, firm and moist flesh.
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