what is the difference between russet and yukon potatoes?
136600
Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. They're bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. ... Idaho Russet potatoes are russet-skinned with white flesh. They're what we typically imagine when we think of potatoes.
505953
Q: My husband bought a bag of Yukon Gold potatoes from the grocery store and many of them were green. ... Editor: Green-tinged potatoes are usually a result of exposure to light, which increases alkaloid levels. This is generally not harmful in low amounts, though it can make the potatoes taste bitter.
713048
The potatoes you use will make all the difference in the texture of your salad. 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.
18734
The long white and russet are similar and contain higher amounts of starch, with a low moisture content. The russet potato is rounder and has a brownish skin with a lot of eyes. In contrast, the long white is longer (hence the name) and has a thin, grayer skin. ... Round potatoes make the best mashed potatoes.
689296
Idaho Russet potatoes are russet-skinned with white flesh. They're what we typically imagine when we think of potatoes. They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. ... They have smooth skin with yellowish flesh, and a classic potato flavor.
505145
Baking and Russet are the same thing. The common one you are probably seeing at he market is the Russet Norkotah. It has largely replaced the Russet Burbank because it has a more uniform shape, which the markets and restaurants like. I also often spell potato with an 'e'.
27372
Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho® potatoes. ... While the russet is the most well-known potato grown in Idaho, more than 25 other potato varieties are grown in Idaho including: Yukon Golds, Reds and Fingerlings.
753574
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.
1163411
Yukon Gold (a variety of yellow potatoes) are my preference for mashed potatoes. They have a medium starch level, beautiful golden yellow hue, and are buttery and rich in flavor compared to classic Russet potatoes.
1273659
Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. ... You can use them, however, to thicken the soup or in creamy soups.
258543
New potatoes are not a particular variety; they just refer to the freshly harvested potatoes of a new season. ... Over the years this term “new” has frequently been replaced with red potatoes, so you purchased a good choice. Idaho used to be known for russets only, but also produce reds, yellow and fingerlings now.
143247
Red potatoes have smooth, thin light-red skin with a white inside and a sweeter, creamier taste and texture. …have less starch and more sugars than russet potatoes (and are therefore stickier). … are advantageous for boiling, pan frying, grilling, scalloping, and steaming.
993210
Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. They're bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries.
789020
Once boiled, they are ideal for mashing. Medium-starch Potatoes: Varieties such as the Yellow Finn and Yukon Gold, contain more moisture so they don't fall apart quite as easily as high-starch tubers. They work well for mashing, adding to soups or casseroles, and serving as a side dish.
809454
Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing, too.
1023746
Red Potatoes …have less starch and more sugars than russet potatoes (and are therefore stickier). ... Try them in your salads, soups, chowders, and fried potato dishes. …have a smooth, thin light-red skin with a white inside. In fact, if you're not careful when cleaning them, you can easily scrub the skin right off!
528193
Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. They're bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. ... Idaho Russet potatoes are russet-skinned with white flesh.