yukon gold potato

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

Potato Mousseline

waxy potatoes, preferably Yukon Golds or fingerlings

Salt

heavy cream

butter

Whole nutmeg

Fleur de sel

Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.

Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.

Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.

Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book “Modern Comfort Food” with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

Puréed Potatoes With Lemon

Yukon Gold potatoes

salt and black pepper

unsalted butter (2 sticks)

milk

lemon zest (from 2 lemons)

Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.

Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.

Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.

After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.

Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)

With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.

Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.

This recipe gives you everything you want in a dish of mashed potatoes: supreme creaminess from both butter and sour cream, a deep potato flavor, a little Parmesan for a salty tang, and chives for color and freshness. That said, if you want to bring the fat content down, you can use less butter (as little as 2 tablespoons will still work). But don’t skimp on the sour cream, which is necessary for both flavor and texture.

<i>This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">10 recipes</a> from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).</i>

<i>Melissa Clark’s <a href="http://www.penguinrandomhouse.com/books/562277/dinner-in-an-instant-by-melissa-clark/9781524762964/">“Dinner in an Instant”</a> is available everywhere books are sold. <a href="https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker-ebook/dp/B06XK41BQV/?tag=NYTBks-20&ascsubtag=dinnerinstant">Order your copy today.</a></i>

Instant Pot Mashed Potatoes With Sour Cream and Chives

kosher salt

Yukon Gold potatoes,

unsalted butter,

sour cream,

black pepper

chives

Parmesan cheese,

Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.

Cover, and cook on high pressure for 8 minutes. Release the pressure manually.

Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Salt and Vinegar Roasted Potatoes

olive oil

apple cider

salt

Yukon gold potatoes,

Flaky sea salt,

chives,

Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

Two-Potato Gratin

Unsalted butter

potatoes,

thyme

nutmeg

sweet potatoes, peeled and sliced 1/8 inch thick

Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.

Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Sheet-Pan Chicken With Potatoes, Arugula And Garlic Yogurt

chicken

salt,

black pepper, more as needed

harissa (or use another thick hot sauce,

cumin

extra-virgin olive oil, more as needed

leeks,

lemon zest (from 1/2 lemon)

plain yogurt (do not use Greek yogurt)

garlic clove

baby arugula

Chopped fresh dill, as needed

Lemon juice,

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Tender Yukon Gold potato slices and crispy leeks top a fluffy slab of long-risen, dimpled focaccia for a substantial vegetarian meal or a side to roast chicken. To ensure that the potatoes cook through in the same amount of time as the leeks and focaccia, they need to be sliced very thinly, so use a mandoline or slice them meticulously using a sharp knife. Like most focaccia, this one is best enjoyed fresh from the oven, but leftovers are great warmed in a toaster oven.

Potato and Leek Focaccia

active dry yeast

sugar

all-purpose flour

Unsalted butter,

leek,

Kosher salt and pepper

Parmesan

Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.

Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.

When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.

Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.

When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.

Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.

Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.

For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Greek Lemon Potatoes

chicken broth

potatoes

oregano (optional)

Flaky salt and black pepper,

Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.

Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

Colombian empanadas are typically quite small — a couple of bites each — and have a crisp corn crust. There are a wide range of fillings you’ll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife’s family typically keeps the seasonings simple — salt, pepper and a dash of paprika — though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.

Colombian Beef and Potato Empanadas

potato

beefsteak tomato

vegetable oil

beef

scallion,

sweet paprika

granulated chicken bouillon,

recipe Popcorn Masa

Kosher salt

recipe ají

Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.

Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you’re left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.

In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes. 

Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.

Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.

Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.

Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.

In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.

Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

When stovetop and oven space is at a premium, the slow cooker can be a good friend. This hands-off, one-pot recipe makes creamy, slightly tangy mashed potatoes, and, unlike most mashed potato recipes, this one doesn’t call for milk. The potatoes give off enough moisture as they braise, so just some extra butter and sour cream is enough to make them smooth. After mashing, the potatoes hold very well on warm for up to 3 hours: Just add the chives and give the potatoes a quick stir before serving.

Slow Cooker Mashed Potatoes With Sour Cream and Chives

unsalted butter

kosher salt,

sour cream

chives, minced (about ⅓ cup)

Toss together the potatoes, melted butter, salt and a generous amount of black pepper in a 6- to 8-quart slow cooker. Cook on high until the potatoes are very tender, stirring once or twice if possible to encourage even cooking, about 4 hours.

Add the sour cream and remaining 3 tablespoons butter and mash the potatoes with a masher until they are smooth and creamy. Just before serving, fold in the chives and season again with black pepper. Taste and add more salt only if necessary.

If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it’s swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also <a href="https://cooking.nytimes.com/recipes/1019746-roasted-garlic-and-white-bean-dip-with-rosemary">fry a rosemary sprig</a> in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.

Vegan Mashed Potatoes

peeled,

Black pepper

Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover potatoes with water by 1 inch.

Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 15 minutes.

While the potatoes cook, put the olive oil and shallots in a large skillet, and set up a paper towel-lined plate next to the stove. Heat the shallots over medium-high. When they start to bubble, reduce the heat to medium and cook until golden brown, 5 to 9 minutes. (Lower the heat if they are cooking too quickly). Use a slotted spoon to transfer to the paper towels, and season with salt. Reserve the oil.

Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed. Add the reserved potato water 1 tablespoon at a time, vigorously stirring until the potatoes are smooth and come together. (You will use about 1/2 cup.) Taste, season with salt, then stir in 1/4 cup of the reserved oil. Serve topped with crispy shallots, black pepper and more of the oil, if desired.

Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country’s cuisine, eshkeneh is simple, flavorful, nourishing and hearty. The rustic dish requires minimal ingredients and satisfies on cold winter days. This version is made with lentils, potatoes and eggs, which are typically added at the end as a thickener, and is flavored with a hit of warm Aleppo pepper. The dried fenugreek leaves add depth, warmth and a distinct bittersweet fragrance. You can also use about 2 tablespoons of fresh chopped fenugreek leaves if you have some, but do not use seeds or powder. Be mindful that too much fenugreek turns a dish bitter. 

Eshkeneh-yeh Adas (Lentil Egg Drop Soup)

yellow onion, finely chopped

potato (about 8 ounces), peeled and diced into ½-inch cubes

Kosher salt (Diamond Crystal)

turmeric

Aleppo pepper,

tomato paste

lentils

chopped cilantro, leaves

eggs

Flatbread,

In a medium pot, heat the oil over medium, add the onion and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potato, season with salt and cook, stirring occasionally, for 3 minutes, just so that the potato pieces are no longer raw. Add the turmeric, Aleppo pepper and black pepper, give it a stir, and cook just until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute. 

Add the lentils, stir to combine and cook for 1 minute. Add 6 cups of water, partially cover, raise the heat to high and bring to a boil. Add 1 tablespoon of salt or salt to taste, and stir. Cover completely, reduce heat to medium-low and simmer, stirring occasionally, until the lentils and potatoes are cooked through, about 25 minutes. Add the cilantro and fenugreek, if using, and simmer for 5 minutes, until the herbs release their fragrance and flavor the soup. Taste and adjust seasoning as needed. 

In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don’t want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.

When it’s sweater weather, it’s time for this creamy fish chowder recipe with cod, bacon, and Yukon gold potatoes. Oh right—and cream.

Creamy Fish Chowder

slab bacon, sliced bacon, or salt pork, chopped

onion,

celery

Kosher salt, freshly ground pepper

clam juice

thyme leaves

half-and-half

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Bon Appétit

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.

Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.

Potatoes covered in cheese is never a bad thing.

New Potatoes With Mimolette

lb. new or other small waxy potatoes (about 1"

Tbsp. unsalted butter,

lime juice, divided

piment d’Espelette

Mimolette, Parmesan, aged Gouda,

As with many things in life, these tender, deeply golden new potatoes from À Table author Rebekah Peppler are even better showered with a flurry of cheese—in this case sweet, nutty Mimolette. If you can’t find the electric orange French cheese, use Parmesan, aged Gouda, or aged cheddar as a substitute. Each alternative will lend its own flavor to the final dish, but at the end of the day they’re still potatoes covered in cheese, and that’s never a bad thing.

Heat oil in a large heavy skillet, preferably cast iron, over medium. Add potatoes and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown all over, 10–12 minutes.

Add butter, 2 Tbsp. lime juice, 2 tsp. piment d’Espelette, and ½ cup water to skillet. Cover, reduce heat to low, and cook, tossing occasionally, until potatoes are fork-tender and no liquid remains, 10–12 minutes. Remove from heat and stir in remaining 1 Tbsp. lime juice. Taste and season with more salt and pepper if needed.

Transfer potatoes to a platter and blanket with cheese. Dust generously with more piment d’Espelette.

Salting the potatoes for this Tortilla de Patatas ahead of time draws out some of their liquid and guarantees they're well seasoned.

Tortilla de Patatas

lb lb. Yukon Gold potatoes (6–8), peeled, cut into ¼” slices

eggs,

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10–15 minutes.

Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5–8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.

Add eggs to potato mixture; season with salt. Wipe out skillet. Heat ¼ cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.

Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25–30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges.

DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

Top 29 yukon gold potato recipes from across the web

The most viewed yukon gold potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Mousseline

Puréed Potatoes With Lemon

Instant Pot Mashed Potatoes With So...

Salt and Vinegar Roasted Potatoes

Two-Potato Gratin

Sheet-Pan Chicken With Potatoes, Ar...

Potato and Leek Focaccia

Greek Lemon Potatoes

Colombian Beef and Potato Empanadas

Slow Cooker Mashed Potatoes With So...

Vegan Mashed Potatoes

Eshkeneh-yeh Adas (Lentil Egg Drop ...

Creamy Fish Chowder

New Potatoes With Mimolette

Tortilla de Patatas

Sour Cream and Onion Potato Salad

Potato Salad with 7-Minute Eggs and...

Shellfish and Potatoes à la Mariniè...

Shellfish and Potatoes à la Mariniè...

Vegan Deviled 'Eggs'

Creamiest Mashed Potatoes

Kuku Sibzamini With Lemon Yogurt

Stewy Miso Eggplant and Potatoes

Perfectly Creamy Potato Soup

Mapo Potato

Vegan Sopa de Maní (Bolivian Peanut...

Watercress Soup

Creamy Yukon Golds With Crispy Pota...

Shepherd's Pie

Top 29 yukon gold potato recipes from across the web

The most viewed yukon gold potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Mousseline

Puréed Potatoes With Lemon

Instant Pot Mashed Potatoes With So...

Salt and Vinegar Roasted Potatoes

Two-Potato Gratin

Sheet-Pan Chicken With Potatoes, Ar...

Potato and Leek Focaccia

Greek Lemon Potatoes

Colombian Beef and Potato Empanadas

Slow Cooker Mashed Potatoes With So...

Vegan Mashed Potatoes

Eshkeneh-yeh Adas (Lentil Egg Drop ...

Creamy Fish Chowder

New Potatoes With Mimolette

Tortilla de Patatas

Sour Cream and Onion Potato Salad

Potato Salad with 7-Minute Eggs and...

Shellfish and Potatoes à la Mariniè...

Shellfish and Potatoes à la Mariniè...

Vegan Deviled 'Eggs'

Creamiest Mashed Potatoes

Kuku Sibzamini With Lemon Yogurt

Stewy Miso Eggplant and Potatoes

Perfectly Creamy Potato Soup

Mapo Potato

Vegan Sopa de Maní (Bolivian Peanut...

Watercress Soup

Creamy Yukon Golds With Crispy Pota...

Shepherd's Pie

The most viewed yukon gold potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine