r/Cooking • u/Crafterandchef1993 • 2d ago
Yukon golds are the perfect potato
In my opinion, Yukon golds are the perfect potato for cooking with. They are in between starchy and waxy potatoes, so are good for nearly any potato dish, are delicious and have thin skins that practically melt when cooked. It may be because I am Canadian, and therefore have easy access to Yukon golds for affordable prices, but I will always reach for them over a russet potato, which imo, don't have much in the way of flavour, more a vehicle for other flavours. Whether I'm roasting, mashing, or using them in more involved dishes, Yukon golds remain the forerunner potatoes in my mind.
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u/_Diggus_Bickus_ 2d ago
I love em cut up and roasted or mashed. My most common buy for potatoes
But when you get a hankering for a big old steakhouse baked potato you can't beat a Russet.
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u/fermat9990 2d ago
I second the motion
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u/OBAFGKM17 2d ago
Record me as the third.
I think that according to Robert's Rules of Order we now have a quorum for a vote. Let's goooooooooo.
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u/Monkeeparts 2d ago
My go to if I can get them.
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u/toad__warrior 2d ago
They can be pricey at some grocery stores. Publix is usually $6.99 for 3 lbs where russets are $3.99
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u/Monkeeparts 2d ago
In Toronto where I live I pay $6.99 for a 10 pound bag.
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u/toad__warrior 1d ago
If they were that cheap here I too would be eating them vs russets. Lucky tater eater!
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u/Either-Mud-3575 2d ago
I was like "heyy fello Torontonian, yeah it's more expensive than usual" but then I realized the other guy was talking about 7 USD for 3 pounds. What!?
For those of you in the US, 7 CAD is 5 USD.
Also, our potato bags are usually 10 lbs, but there are also 5 lb bags for almost 50% more per lb.
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u/IONTOP 2d ago
then I realized the other guy was talking about 7 USD for 3 pounds. What!?
If that person was in Florida, Publix basically has a monopoly...
It's literally 3:1 or 4:1 of Publix vs ALL OTHERS.
Sure, within 20 miles of my house I have a Winn-Dixie, 2 Aldi's, a Sprouts, and a Fresh Market...
I also have 15 Publix within 20 miles of me.
This isn't where I live, but just as an example
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u/Either-Mud-3575 2d ago
Alarming when Walmart Supercentres apparently can't compete. Either that or they came to some kind of agreement...
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u/IONTOP 2d ago
I believe that Google recognizes Wal-Mart as a "department store" (I searched the area for "grocery stores")... Probably just like "Gas Station" wouldn't include Convenience stores that don't sell gas...
But from my house to the nearest place to get groceries it goes:
Publix, Sprouts, Publix, Wal-Mart, Publix, Aldi, Publix, Fresh Market, Publix, Publix, Aldi, Winn-Dixie, Publix.
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u/toad__warrior 1d ago
I do live in Florida and they do have essentially a monopoly.
I have found an Asian/the Hispanic market that sells them for much less than Publix. So when I feel the craving, that is where I go.
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u/goodnames679 2d ago
They really are by far my favorite kind of potato. I'm so mad that for the past year they've been practically impossible to get in my area due to plant disease. Stores around me only stock knockoff "gold" potatoes that don't get the melty texture or anywhere near as wonderful a flavor.
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u/jar4ever 2d ago
Yukon Gold's are great, but if you grow your own there are many varieties of potatoes, some with even deeper yellow and creamier texture. Also, fresh potatoes have the best flavor.
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u/hungrycaterpillar 2d ago
There are certain recipes that really call for russets... fondant potatoes, for example, where you want a really light fluffy inside from the dry starchy texture. Otherwise, though, I agree.
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u/Elite_AI 2d ago
for me, it's maris piper
when I use maris piper I never need to worry whether I'm using the right potato
thank you maris piper
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u/Person012345 2d ago
By far the best potato for fries, excellent for mashed potato and roasties, and good for most other uses.
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u/CatteNappe 2d ago
I'm generally with you, but there are exceptions. A russet is the only way to go for a big fat fluffy baked potato. They also have their own charm in mashed potatoes. Meanwhile the whites or reds, the "waxier" potatoes, hold up very, very well in potato salad. Yes, a Yukon gold makes quite a good mash, or salad, so it's a good multi-purpose spud, but it's on the B team compared to the other options for those uses.
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u/LeaneGenova 2d ago
Yukons are great baked potatoes, imo. They're super buttery and the skin is so soft. I've always been Team Russet for baked potatoes until I really, really wanted one and only had Yukon. I was then a convert.
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u/CatteNappe 2d ago
The ones we get are generally fairly small (or depending on the season ridiculously small) for a baking potato
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u/808trowaway 2d ago
I mix the two kinds when I make chunky mashed or potato salad, best of both worlds.
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u/bronet 7h ago
A russet is the only way to go for a big fat fluffy baked potato.
Have you tried the other 5000 types of potatoes then? A large King Edward makes a great baked potato, for example
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u/CatteNappe 2h ago
I'll take your word for it. My grocer doesn't offer King Edward potatoes, large or small, so I have no way of knowing
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u/NewMolecularEntity 2d ago
Yukon golds are my favorite potato! The only kind I grow in the garden. Love the thin skin and creamy flavor.Â
I have recently started trying to perfect my French fry technique, and I am kind of sad to  find that russets are superior to Yukon golds for French fries. The russets just get that fluffy interior we are looking for in a fry that I canât seem to do as well with YG.Â
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u/gggggrrrrrrrrr 2d ago
I can only speak for oven fries, not deep-fried fries, but for my oven fries, the secret to getting that fluffy interior with a Yukon Gold is to first cook it partway through at a low heat and then finish cooking at a much higher heat.
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u/The_B_Wolf 2d ago
I saw a YouTube chef do a comparison of mashed potatoes. He concluded, even in a blind taste test, that the Yukon was the best.
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u/OBAFGKM17 2d ago
There are only two preparations where Russets rise above other potatoes and those are French fries (where they are still subordinate to Kennebec for best in class)and baked, where they are in league of their own.
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u/Crafterandchef1993 2d ago
Kennebec are the best fry potatoes, most assuredly
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u/PurpleK00lA1d 2d ago
I've never been able to find them for home use. At least in my part of Canada I've never been able to find them in any consumer grocery store.
So for all my frying, russet all the way.
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u/killer_sheltie 2d ago
LOL and Iâm not a fan. I prefer a red or a russet depending on the job. The golds are weirdly sweet and I donât like sweet flavors in my savory foods.
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u/making_sammiches 2d ago
I miss Yukon Golds so much. I can occasionally get them at the organic grocery store but otherwise the grocery stores where I live only carry âyellow fleshedâ and they are a dry, mealy substitute.
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u/p90rushb 2d ago
I just bought a 5lb bag of golds because the russets have been shit quality lately. Lots of black spots that taste like death, hidden inside. Huge turnoff.
The golds had much better skin, and were super clean compared to the russets.
I baked mine skins on, then mashed them, and they were very intense on the flavor, more than the russets, so I think I'll switch.
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u/Crafterandchef1993 2d ago
I know, I had to bin my veg brush, but any dirt came off with a bath in cold water and a wipe with paper towel
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u/Curried_Orca 2d ago edited 1d ago
I rarely buy any other spud these days-if I crank my head around I can see 4 likely looking specimens that'll be used in soup tomorrow.
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u/Conchobair 2d ago
I think the potatoes I get from the farmer's market are even better than what I get in a super market sold as Yukon Gold. Russet potatoes are kind of bland for flavor overall. Anything you can get grown for flavor is going to be better than mass produced shit.
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u/Crafterandchef1993 2d ago
That's where I got mine. Its cheaper, better quality and I can easily find out where it's grown
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u/Loveroffinerthings 2d ago
Pffffft, I bet this was paid for by Big Yukon Gold, those potato lobbyists at it again!
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u/drifterinthadark 2d ago
I really like yukon golds for my holiday mashed potatoes. For one, the golden mash really pops on the table. And two, I can get away without peeling because the skin is so thin, and any less work on Christmas is great
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u/Lucas_Steinwalker 2d ago
They may be the most versatile potato and one that is perfect for the widest variety of dishes but they aren't perfect for every application.
Baked/jacket potatoes being an obvious exception.
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u/Crafterandchef1993 2d ago
Fair enough. But I prefer roasted potatoes to baked. Especially since you can add other veg with it
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u/Lucas_Steinwalker 2d ago
Pretty sure you can put some veg on the tray with the baked potato, mate.
And good for you that you prefer roasted potatoes to baked. I do too sometimes. What your personal preferences are are immaterial when you are trying to say something is perfect.
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u/malcifer11 2d ago
iâm surprised to hear that not everyone has easy access to yukons, theyâre in every grocery store in california
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u/No_Law3109 2d ago
I only use russet potatoes for baking or french fries. I want the inside of the potato (or the fry) to be total fluff.
I use Yukon golds for boiling and mashing or making gnocchi or soup. They do have a nice nutty flavor and creamy texture.
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u/Person012345 2d ago
I will die on the hill that Maris Pipers are the best potato. Though they're not right for every application.
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u/jfgallay 2d ago
Have you made fondant potatoes yet?
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u/Crafterandchef1993 2d ago
Ooh, just googled, that looks quite yummy.
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u/jfgallay 2d ago
Or quick and easy split them, lay them cut side down in a baking dish with oil. Salt and bake until the bottoms are crunchy. It's a family tradition for me, named for a family friend.
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u/KimTV 2d ago
I have easy access to "mandelpotatis" as well as "kvarnsjöpÀrer", but I don't expect any of you would know about them.
Yes, I'm tired of recipes that say: "The 'gloorblsim' is vital otherwise it tastes like dog food, you can find it in any supermarket!"
No! No you can't! You just mean "any supermarket near you".
Besides, "kvarnsjöpÀrer" is better than any potato.
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u/Bellsar_Ringing 2d ago
I use russets for baking and mashing, red potatoes for most other uses.
I don't like the flavor of Yukon golds. Too minerally, almost metallic.
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u/Emo_wxlf 2d ago
Yukon golds are definitely versatile! Theyâre perfect for both creamy mashed potatoes and crispy roasts.
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u/maybeinoregon 1d ago
I do love YukonsâŠand we make all kinds of dishes with themâŠ.
But donât forget, russets are the easy set it and forget it potatoes.
Do a quick wash, throw it in a 400 deg oven (right on the rack), and boom, in about 50 mins, you get a potato waiting to be eaten. And if you like the skin crispy (which we do), rub it down with olive oil ahead of time.
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u/Prudent_Chicken2135 2d ago
 They are wonderful mashed and wonderful air fried. I havenât had a russet in a bit, though.Â
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u/12345NoNamesLeft 2d ago
russet
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u/thatguygreg 2d ago
Shit for soups, best for everything else
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u/AbeIndoria 2d ago
Shit for soups
Wait really? I've been using russets in soup all my life.
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u/werewhalewolf 2d ago edited 2d ago
Yeah, they get too fragile too quickly. Golds hold together well, even after a long cook.
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u/emodwarf 2d ago
I wouldnât put too much stock in their comment. Russets are fine for soup if you want that starch and more fragile potato to help add body to your broth.Â
And russets are not best for everything else. Theyâre good for fries and for baked potatoes. Other uses cases, russets vary from okay (e.g., mashed) to bad (e.g., salads)
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u/FantasticPear 2d ago
Agree 1000%. I recently started doing smashed potatoes and with a little butter and olive oil - *perfection*
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u/Erikkamirs 2d ago
I really don't like russets tbh, so Yukon golds are pretty great. But don't scoff at other types like taros (technically not a potato, but closer to a yam) or purple potatoes.Â
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u/Illegal_Tender 2d ago
Eh, I'm more interested in the right tool for the job
A classic baked potato is much worse with a Yukon than a russetÂ
There are plenty of other use cases where they aren't ideal
I love them but there's no such thing as the ultimate best in all situations of basically anything. Potatoes are no exception to that
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u/amelie_789 2d ago
For fries, however, NEVER.
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u/shitty_penguin 2d ago
Nope, cold oil Yukonâs are my go to. Slice into sticks, cover with oil in a dutch oven, start heat.
Once it starts to boil, wait like ten min, then stir and break up any clumps. Continue until theyâre golden brown, maybe another ten.
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u/amelie_789 2d ago
I do cold oil too, but Yukons have too much sugar content. Brown and soggy.
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u/shitty_penguin 2d ago
Huh, thatâs weird, never had that issue. I do pretty small sticks, though, so maybe thatâs it.
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u/amelie_789 2d ago
Maybe! Yours sound like an outlier method that works. Keep up the good fight for cold oil! đ
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u/throwdemawaaay 2d ago
I think they're great as all rounders, but they can't quite equal russet for a fluffy baked potato or mash.
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u/Lumpy_Scheme_9528 1d ago
Yukon gold's are very smooth. They don't have enough bite for a stew though.
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u/mgraunk 2d ago
Maybe it's because I'm not fortunate enough to be Canadian, but I've personally never seen Yukon golds available as a 30-count, 50 lb case. Russets are superior only when you want a massive potato for some nefarious purpose.
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u/Crafterandchef1993 2d ago
You poor dear, we can get those easily on Vancouver Island, where I live. Lol, potato gun fuel
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u/ascii122 2d ago
You'd lose money buying the aquanet you need to use for potato shooting fuel!
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u/maybeinoregon 1d ago edited 19h ago
Aquanet? We used Cox fuel lol
My parents were like, you sure like flying those planes! Haha
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u/angels-and-insects 2d ago
Was this... was this written by a Yukon gold?
Or by a russet that wants to live??