However, they are very similar, so as long as you can get yellow potatoes, you should be OK. Although, I must admit, I find the yukons to be just a bit nicer myself. Produce Ninja Produce Ninja 11 1 1 bronze badge. Can you elaborate on what the differences are in texture and cooking? Does one take longer, not hold its shape as well, etc.? Featured on Meta. Now live: A fully responsive profile. Version labels for answers. Linked 1. Related Hot Network Questions. Question feed. Seasoned Advice works best with JavaScript enabled.
OR - White potatoes - the thin-skinned variety works well in salads or for boiling. Cooking Tips There are more "yellow potato" options you'll find in your grocery store. The Idaho Potato Commission suggests these tips when using the Yukon Gold or other yellow potatoes for mashed potatoes: Don't over mix when making mashed potatoes; use a ricer rather than a masher Add the liquid ingredients warm Add the solid ingredients like cream cheese, closer to room temp than cold You can steam Yukon Gold potatoes.
You don't need to peel the potatoes but they should be well-scrubbed. Small potatoes can be scrubbed whole but larger potatoes can be halved or quartered. Place them in a steamer basket over boiling water. Steam until tender. Depending on the size of the potato it may take 15 - 25 minutes. Grow Your Own These potatoes are straightforward to grow. Favorite Yukon gold potatoes Recipes Roasted Fingerling Potato Salad with Celery, Olives, and Beet Greens A creative recipe for potato salad that includes pea shoots, beet greens, olives, fresh herbs and garlic.
Every family has their own version of American style potato salad. There is a slight undertone of sweetness to the red potato, and it is these bits of natural sugars that help it brown so well when cut up and fried. Yukon Gold: Hasselback, roasting, and mashedBut the potato I use more than any other? The Yukon Gold. These yellow-fleshed potatoes are waxy enough to stand up to Hasselbacking , but fluffy enough to make the best possible mash. And for crispy roasted potatoes, nothing is better, they get a good crackly crunch and a creamy interior that cannot be beat.
The flavor of the potato is slightly buttery, which is why it works so well in mashed potatoes. And the yellow color is really pretty.
You can use a Yukon gold anywhere you would use a red potato, but the same is not true in reverse. Red potatoes are too waxy for a good mash, they get gluey. Mashed Potatoes. Once boiling cook minutes until completely tender. Drain potatoes completely and return to pot over low heat to dry out slightly, shaking and stirring a bit, just a couple of minutes. Adirondack Red potatoes have red skin with pink to red flesh that's either opaque or in a starburst pattern.
Their color fades with boiling, but fades only slightly to a shade of mauve after other methods of cooking. They're slightly sweet, with a moist, meaty and waxy texture. Use them for boiling, mashing, pan frying and microwaving, but don't use them in soups. Fingerlings are two to three inches long and thin finger-shaped, duh with thin, buff-yellow skin and light yellow flesh. Their flavor is mild, nutty and earthy, and their texture firm and moist.
They're great for boiling, baking, roasting and potato salads, and bad for soups. Carola potatoes are oblong with yellow skin and yellow flesh. They have a strong, classic potato flavor with earthy and buttery notes. They have a firm, creamy and waxy texture, and are best for grilling, roasting, boiling, steak fries, potato salads, casseroles and gratins. Don't use them in soups. Inca Gold potatoes have golden skin, yellow flesh and a round dumpling shape. Their earthy and nutty flavor and creamy, smooth and firm texture makes them great for roasting, mashing, boiling, potato salads, casseroles and gratins.
They're worst for soups. Rose Gold potatoes have rose-red skin and yellow flesh. They're mild and earthy, firm and moist, and best for baking, steaming, boiling, potato salads, casseroles and gratins.
Just don't try to mash these guys. Purple Viking potatoes are small in size with dark purple skin and white flesh. They're meaty, slightly sweet and buttery, and have a creamy and moist texture.
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