If you peruse the potato section of the grocery store, you’ll notice there’s actually quite a few potato varieties, and there’s one variation that leaves many shoppers asking themselves, “Wait, are yellow potatoes the same as Yukon gold?”
The short answer is…kind of. “Yellow potato” is an entire category of potato types, under which Yukon gold falls. While Yukon gold potatoes are typically an excellent option when working with a recipe that calls for yellow potatoes, knowing why yellow potatoes are not exactly the same as Yukon gold will help you make the most informed cooking decisions no matter what types of potato dishes youre thinking of cooking.
Yukon gold potatoes are famous for having a distinct nutty flavor and the smoothness of butter – which also influences the taste! This unique flavor makes Yukon gold potatoes highly sought after by consumers. Because it’s so flexible, the Yukon gold potato can be added to a variety of recipes to improve its quality.
Are Yukon Gold and Yellow Potatoes Interchangeable?
Although technically yellow potatoes are not the same as Yukon gold, you can use them interchangeably in most recipes. Yukon gold potatoes share the basic traits of all yellow potatoes, including the creamy, moist texture. So if you’re making recipes that call for thick, soft potatoes, like dill potato salad or mashed potatoes with sour cream, a yellow potato is essentially the same as a Yukon gold. Just remember to account for a small difference in starch levels when comparing yellow potatoes vs. Yukon gold —a Yukon gold potato will be ever so slightly drier than a standard yellow potato variety. via Cozymeal
Are Yellow Potatoes the Same as Yukon Gold?
In the kitchen, yellow potatoes and Yukon gold potatoes are the basically the same. (Yukon gold is considered a type of yellow potato, after all.) In the genetics lab, though, there are some differences.
Not every yellow potato is the same as a Yukon gold potato. If you compare a yellow potato vs. a Yukon gold, you’ll notice a number of similarities in terms of appearance and taste, but you won’t be getting that distinctive Yukon gold experience. The nuance mostly comes down to classification and genetics.
The potatoes we eat are generally sorted into three types: waxy, starchy and all-purpose. Waxy potatoes, such as new potatoes, baby potatoes or French fingerlings, are low in starch and high in moisture. Their skin is thin and has a somewhat soft texture almost like candle wax. On the inside, waxy potatoes are soft, with a firm, creamy flesh. They hold their shape well when cooked, making them the spud to reach for when you want to boil them for potato salad, roast them as a side or slice them to go in a casserole.
High in starch and low in moisture, starchy potatoes have thick, dry skins. Think Russet potatoes, the most famous starchy potato. When you cook a starchy potato, the skin crisps up nicely while the inside is light and fluffy and drier than that of a waxy potato. Starchy potatoes arent great candidates in dishes where theyd need to hold their shape, like potato salad (thats the job of waxy potatoes), but theyre great for frying up or baking and perfect for mashed potatoes.
This leaves the all-purpose category, to which both yellow potatoes and Yukon gold potatoes belong. As the name suggests, all-purpose potatoes fall between waxy and starchy potatoes, and with their medium moisture and starch content they can be used in a wide range of recipes.
To further understand the ways in which yellow potatoes are the same as Yukon gold and the ways they’re different, you need to take a brief dive into potato genetics. Yellow potatoes (sometimes called gold potatoes) are a large category and include any potato that is more waxy than starchy and has a thin, yellow skin. Potato varieties such as German Butterball, Yellow Finn and Michigold all fall in the yellow potato category.
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.
In the 1960s, scientist Gary Johnston developed the first Yukon gold potatoes, crossing a South American yellow potato variety with a North American white potato. The experiment was a success, and by 1980 the Yukon gold was marketed to the public, becoming the iconic all-purpose potato we all love today.
Yukon Gold Potatoes – Planting to Harvest
FAQ
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What is a Yukon Gold potato?
When it comes to texture, this potato falls between the starchy russet and waxy red potato and has a naturally buttery flavor. Developed in Ontario, Canada, in the 1960s, the Yukon Gold potato now grows in other potato-growing regions, including Idaho. What Is Yukon Gold Potato?
Where does a Yukon Gold potato grow?
Developed in Ontario, Canada, in the 1960s, the Yukon Gold potato now grows in other potato-growing regions, including Idaho. What Is Yukon Gold Potato? A Yukon gold potato is a cross between a wild South American yellow potato and a North American white potato.
Are Yukon Gold potatoes going bad?
Mold is a certain sign that Yukon Gold potatoes are going bad. If you notice mold, cut the potato to check how far it has spread. If it’s just a little mold, and the potato seems otherwise in good condition, you may be able to cut the mold out and use the potato. However, if in doubt, throw the potato away.
When did Yukon Gold potato come out?
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. The official cross bred strain was made in 1966 and ‘Yukon Gold’ was finally released into the market in 1980. Gary Johnston, the principal creator of the ‘Yukon Gold’ potato