OFF THE SHELF
Bring out the natural sweetness of Yukon Golds

By Candy Sagon
Washington Post

The buttery flavor of Yukon Gold potatoes shines when they're mashed or sautéed. Deborah Booker • The Honolulu Advertiser

Yukon Golds were introduced in the United States around 1980 and quickly became popular. Their peak availability is August through February, so now's the time to enjoy them.

Yukon Golds can be small, like new potatoes, to medium size, like a waxy red or white potato. They have a thin, yellowish skin that does not need to be peeled. Look for ones that are firm and smooth (the skin shouldn't be wrinkled) with no cuts, sprouts or deep bruises, spots or green areas. Always store potatoes out of the light (exposure to light turns them green and bitter) in a cool place with adequate air circulation. Put them in a paper or perforated plastic bag. Refrigeration is not recommended for any potatoes, although, if you must, Yukons' lower starch content allows them to be refrigerated longer than other varieties — but for no more than a week.

Sautéed, mashed, roasted, fried, boiled — all these techniques work, but Yukons' buttery flavor really shines when they're mashed or sautéed. A favorite technique: Boil potatoes with skin on, drain and return to hot pan, add a little butter and milk or cream, salt and pepper, and mash right in the pan, leaving some lumps. Preparing them thinly sliced and sautéed gives them an irresistible golden crust and brings out their naturally sweet flavor.