Are Yukon Gold and Yellow Potatoes the same? Here's the answer:
Yukon Gold, though yellow fleshed, is a cross between a yellow and a white potato. The definition says that all three types of potatoes are similar and can be used in similar ways. But Yukon Gold potatoes have a smooth, creamy texture. Regular yellow potatoes have a waxy texture.
Waxy is good for a salad. That's what eatpallet.com tells me. It also says that adding cream of tartar can help to add flavour to both types.
When it comes to white potatoes, they are starch and lower in moisture. That makes tm ideal for baking, frying and mashing. Yukon, in comparison is higher in moisture and lower in starch. That makes them best for boiling and steaming.
And who named Yukon Gold potatoes? It was developed in the 1960s by Garnet Johnston in Guelph, Ontario. This is the story in McLean's Magazine HERE:
"The invention came from a male parent grown in North Dakota (considered male because it spreads pollen), and a female, yellow parent grown in Peru. After 14 years, on the 66th cross of 1966, Johnston created a variety known technically as G6666-4y (“G” for Guelph, 4 for the fourth selection from the cross, and “y” for yellow). Johnston originally named it after the Yukon River—his previous varieties included the Huron and the Rideau—but his colleague Walter Shy suggested adding the word “Gold” in honour of its yellow tint. Not to be confused with “new potatoes,” which are small, sweet spuds of any variety picked earliest in the season, the Yukon Gold has pink eyes and tan skin.
Soon after Yukon Golds hit the market in 1980, chefs were serving it to presidents. “When I started at the White House, it became like the new kid on the block,” says former White House chef John Moeller. “I like the butteriness of it. I do a purée, with added parsnip purée and sweated-down leeks. It’s a nice smooth consistency. When you see a white potato, it just doesn’t look as appealing.” Moeller also cooks Yukon Golds au gratin with garlic custard, and he roasts baby Yukons to serve as marble-sized garnishing. “You can put one potato on your fork and eat it in one bite,” he says."
Yukon Gold remains a top potatoes out of more than 150 varieties grown in Canada today.
I get one of these heart-shaped potatoes every so often.
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