are yukon gold potatoes small?
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What are Yukon gold potatoes? Yukon gold potatoes are small to medium-sized potatoes with a light yellow flesh and a creamy flavor. Use for mashed potatoes or any recipe that would call for red-skinned potatoes. Purchase Yukon golds at most grocery stores or your local farmer's market.
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Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi. Step two: Bake the potatoes, don't boil them. Water is the enemy of good gnocchi dough.
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Determinate varieties that work well for a short growing season or a small yield include "Red Pontiac," "Chieftain" and "Yukon Gold" potatoes. Indeterminate varieties include "Russet Nugget," "Nicola," "German Butterball" and "Elba" potatoes.
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The Yukon gold potato is a good source of potassium, which may help lower your blood pressure, by decreasing the effects of sodium. In fact, the American Heart Association recommends that you aim for 4,700 milligrams of potassium per day.
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White Potato (All-Purpose) They can be boiled, steamed, roasted or sauteed. Yukon Gold is another variety of white potato that is round, medium-sized, with a thin a tender pale yellow skin. They are prized for their creamy golden flesh, that has a buttery flavor. They can be boiled, baked, roasted or fried.
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Russet, Idaho and Yukon gold potatoes are starchy and great for baking, mashing and deep-frying. Their high-starch content produces an even colour when frying and their starch granules swell as they boil for the fluffiest mashed potatoes every time.
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Yukon Gold potatoes Why it made the list: These average-sized yellow spuds are some of the best potatoes for roast dishes because they're not too waxy, not too starchy, and don't flake as easily as other potatoes when subjected to high heat.
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The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing. You don't even need to peel them. You can cook these Canadian-born favorites in their skins to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time.
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Medium potato: 2 to 3" in diameter, 5-8oz (140-225g) Large potato: 3 to 4.25" in diameter, 8-12oz (225-340g)
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Medium-starch potatoes: Maine, white all-purpose, Yellow Finns, and Yukon Golds. That old stand-by, a hand masher, is best for mashing medium-starch potatoes. Low-starch potatoes: reds, creamers, and waxy salad or boiling potatoes.
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With a medium starch level, yellow potatoes have a subtly sweet, buttery flavour. The lower starch content and waxy texture of red potatoes allows them to hold their shape after cooking.
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Aside from russets, you can also use Dutch cream potatoes which are, as the name suggests, creamy and buttery. Another option is the Australian Toolangi Delight, a purple-skinned potato that can be used for mashing and frying. Though slightly waxy, Desiree potatoes are creamy enough to be used in mash.
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Choose “waxy” or “boiling” types of potatoes for canning. Most red potatoes are suitable, and many thin-skinned round white and gold potatoes work well when canned. Small potatoes, or young potatoes referred to as “new potatoes,” are also great candidates for pressure canning.
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Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste."
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Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes) are also good.
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Idaho potatoes (a.k.a. russets) on the other hand are less ideal for mashing. They don't love being cooked in water, because their crazy-high starchiness absorbs a ton of water. ... So when we say that Yukon Golds are the secret to mashed potato, uh, gold, we're not joking.
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Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they're cooked and keep their firm texture in the salad when they're chopped up and tossed with dressing.