Potato Gold (Organic)

Gold potatoes are a popular yellow-fleshed potato variety prized for their creamy texture, buttery flavor, and versatility.

Appearance and History

Yukon Golds are typically medium-sized, oval to slightly flattened, with thin, smooth yellowish-tan or light brown skin and shallow pink eyes. The flesh is a distinctive bright yellow to golden color that stays yellow after cooking.

They were developed in the 1960s at the University of Guelph in Ontario, Canada, by Garnet “Gary” Johnston (with Geoff Rowberry) and released commercially around 1980. The name nods to the Yukon River / Klondike Gold Rush region and the potato’s golden flesh. The parentage includes a North American white potato (Norgleam) crossed with yellow-fleshed genetics.

Flavor and Texture

They sit in a useful middle ground between waxy potatoes (like reds) and high-starch ones (like russets). The texture is moist, creamy, and dense—firm enough to hold shape in many dishes yet soft enough for smooth mashed potatoes. The flavor is richer and more buttery than most white potatoes, with a mild sweetness and earthiness. Many cooks find they need less added butter or cream because of this natural quality.

Culinary Uses

Yukon Golds are true all-purpose potatoes. They excel at:

• Mashed potatoes (creamy with great flavor)
• Roasting (crisp outside, soft inside)
• Boiling and steaming
• Potato salads and gratins
• Soups, stews, and baking

They’re popular with chefs for restaurant menus because of the attractive golden color and consistent performance.