Vegetable

Yukon Gold

A tier

Yukon Gold brings yellow flesh and a buttery look without dairy—medium dry matter that mashes smoothly yet holds in roasts and gratins better than pure flouries. Thin golden skin often stays on for colour and nutrition. Canadian breeding gave North America a supermarket yellow that tastes richer than plain white boiling potatoes of the same size. Boil for mash, roast in chunks, or slice for scalloped potatoes. Less gluey than pure waxy types when overworked, less crumbly than russets when diced hot. A weeknight all-rounder when you want colour and gentle flavour on the plate without juggling two bags.