Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing, too.
1 medium potato = 5 oz. = 1 cup medium (1/2 inch) dice
If you're making mashed or baked potatoes, substitute russets. For roasted potatoes or salads, go with a waxier variety, like red potatoes.
Choose those that feel heavy and firm. Avoid those that are soft, wrinkled, or blemished. And try not to buy potatoes in plastic bags since it's hard to evaluate them. Small, immature Yukon golds are often sold as "baby Yukon golds." They're good for roasting, and are a substitute for fingerlings or new potatoes. Refuse to buy potatoes that show even a hint of green. They've been "lightstruck." The green indicates the presence of solanine, which is produced when potatoes are exposed to light, either in the field or after harvest. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.
Wash well and remove any blemished with a paring knife. Peel or not as your recipes advises. Potatoes cooked in their skins will be more flavorful, hold their shape better, and absorb less water. Also, the skins come off much easier once the potatoes have been cooked.
Store potatoes away from light in a place that?s cool (but not cold) and dry. Any potato that?s stored too long at such a low temperature will take on an unpleasant sweetness as the starch converts to sugar. Potatoes and onions release gases that interact and make each spoil more quickly, so store them separately.