Yukon Gold potato
Solanum tuberosum
Rich, buttery, slightly sweet; the yellow flesh signals natural carotenoids and richer flavor than white-fleshed varieties.
About Yukon
The Yukon Gold potato is the medium-starch, yellow-fleshed cultivar developed at the University of Guelph (Ontario, Canada) in 1980. It's the all-purpose potato — versatile across roasting, mashing, boiling, potato salad, gratins. The yellow flesh contains natural butter-like compounds that produce richer-flavored mashed potatoes without needing as much added fat. The medium starch content (between waxy and starchy) means Yukon Golds hold their shape when boiled but still mash creamily. They've become the default 'good potato' for serious home cooks who want one cultivar that handles most applications well. The thin yellow skin is delicate and rarely needs peeling.
Variety profile
Common uses
- Mashed potatoes
- Roasted potato wedges
- Potato salad
- Scalloped potatoes
- Mashed potato soup
Editorial notes
Yukon Golds bruise and store less well than Russets — buy and use within 3-4 weeks. The yellow color is genuine cultivar property, not added.