Yukon gold potatoes
See also: potato
A yellow-fleshed, medium-starch potato -- creamier and more buttery-tasting than a starchy russet, but holds together a bit better than a low-starch red or white potato when cut and boiled. A common all-purpose choice for soups and chowders, since it gives a naturally creamy texture without turning to complete mush.
Buying guidance
Look for firm potatoes with smooth, unblemished golden-tan skin and no green tint (a sign of sun exposure, which develops a bitter, mildly toxic compound) or soft spots. Size doesn't affect flavor, so buy based on how much is needed.
Substitutions
- Yellow Finn or another yellow-fleshed potato -- very close in starch level and flavor.
- Russet potato -- starchier and fluffier, breaks down more in a soup, giving a thicker but less distinctly creamy result.
- Red potato -- less starchy, holds its shape better but gives a less naturally creamy soup.
Tips & common mistakes
Peeling them removes a thin, tender skin that's perfectly pleasant left on for a rustic soup -- many recipes, this one included, leave the skin on deliberately rather than peeling out of habit.
Storage
Store in a cool, dark, well-ventilated place (not the refrigerator, which converts their starch to sugar and affects texture and browning) for a few weeks.