23 Delicious Yukon Gold Potato Recipes for Every Occasion

Hey there, home chefs! If you’re as obsessed with Yukon Gold potatoes as we are, you’re in for a treat. These versatile spuds are the star of the show in our roundup of 23 Delicious Yukon Gold Potato Recipes for Every Occasion. From cozy comfort food to quick weeknight dinners, there’s something here to satisfy every craving. Ready to dig in? Let’s get cooking!

Garlic Yukon Gold Mashed Potatoes

Garlic Yukon Gold mashed potatoes are a creamy, flavorful side dish that elevates any meal. Getting the perfect texture and flavor is easier than you think with this step-by-step guide.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 cups water
  • 1 tsp salt
• For the garlic mixture:
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
• For finishing:
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the quartered potatoes in a large pot and cover with 4 cups of water. Add 1 tsp of salt to the water.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
3. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Drain the potatoes and return them to the pot. Add the garlic butter mixture, milk, 1/2 tsp salt, and black pepper.
5. Mash the potatoes with a potato masher until smooth and creamy. Tip: For extra creamy potatoes, warm the milk before adding it to the potatoes.
6. Taste and adjust seasoning if necessary. Tip: If the mashed potatoes are too thick, add a little more milk until desired consistency is reached.

Yukon Gold potatoes give these mashed potatoes a naturally buttery flavor and velvety texture. Serve them topped with a pat of butter and a sprinkle of fresh chives for an extra touch of elegance.

Roasted Yukon Gold Potatoes with Rosemary

Creating the perfect side dish doesn’t have to be complicated, and these Roasted Yukon Gold Potatoes with Rosemary are proof. Crispy on the outside, tender on the inside, and infused with the aromatic flavor of rosemary, they’re a simple yet elegant addition to any meal.

Ingredients

• For the potatoes:
  • 2 pounds Yukon Gold potatoes, washed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the rosemary:
  • 1 tablespoon fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the potatoes.
2. In a large bowl, toss the cubed potatoes with olive oil, salt, and black pepper until evenly coated. Tip: Cutting the potatoes into uniform sizes ensures even cooking.
3. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding to allow each piece to crisp up properly.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes to ensure all sides get golden and crispy.
5. Sprinkle the chopped rosemary over the potatoes and continue roasting for another 10-15 minutes, or until they’re golden brown and fork-tender. Tip: Adding rosemary halfway prevents it from burning while still infusing the potatoes with flavor.
6. Remove from the oven and let them sit for a couple of minutes before serving. This brief rest helps the exterior stay crispy.

With their golden crust and fluffy interior, these potatoes are a delightful contrast of textures. Serve them alongside a dollop of sour cream or as a hearty base for a breakfast hash to elevate your meal.

Yukon Gold Potato Salad with Dijon Mustard

Creating the perfect Yukon Gold Potato Salad with Dijon Mustard starts with selecting the right potatoes. Yukon Golds are ideal for their buttery texture and ability to hold shape after cooking. Let’s dive into making this creamy, tangy side dish that’s sure to be a hit at any gathering.

Ingredients

For the potatoes:

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon salt

For the dressing:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the mix-ins:

• 2 hard-boiled eggs, chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh dill, chopped

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until fork-tender.
3. Drain the potatoes in a colander and let them cool for 5 minutes. Tip: Cooling slightly helps the potatoes absorb the dressing better.
4. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
5. Add the slightly cooled potatoes, chopped eggs, red onion, and dill to the bowl with the dressing. Gently fold everything together until well combined. Tip: Folding gently prevents the potatoes from breaking apart.
6. Cover the bowl and refrigerate the potato salad for at least 1 hour before serving. Tip: Chilling allows the flavors to meld together beautifully.

Finished with a creamy texture and a balance of tangy and sweet flavors, this potato salad pairs wonderfully with grilled meats or as a standalone dish. For a creative twist, serve it atop a bed of arugula with a sprinkle of crispy bacon bits.

Creamy Yukon Gold Potato Soup

Let’s dive into making a comforting bowl of Creamy Yukon Gold Potato Soup, perfect for any season. This recipe is designed to guide you through each step, ensuring a smooth and delicious outcome.

Ingredients

• For the base:
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For garnish:
  • 2 tablespoons chopped chives
  • 1/2 cup shredded cheddar cheese

Instructions

1. In a large pot, melt the butter over medium heat until fully liquid and slightly bubbly.
2. Add the diced onion to the pot, stirring occasionally, until translucent, about 5 minutes.
3. Mix in the minced garlic, cooking for an additional 1 minute until fragrant.
4. Tip: Ensure the garlic doesn’t brown to avoid bitterness.
5. Add the diced potatoes to the pot, followed by the broth, ensuring the potatoes are fully submerged.
6. Bring the mixture to a boil, then reduce the heat to a simmer, covering the pot.
7. Simmer for 20 minutes, or until the potatoes are fork-tender.
8. Tip: Check the potatoes at the 15-minute mark to prevent overcooking.
9. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a stand blender.
10. Stir in the heavy cream, salt, and pepper, heating the soup for an additional 5 minutes on low heat.
11. Tip: For a thicker soup, allow it to simmer uncovered for a few extra minutes.
12. Ladle the soup into bowls, garnishing with chopped chives and shredded cheddar cheese.

Our Creamy Yukon Gold Potato Soup boasts a velvety texture and a rich, comforting flavor. Serve it with a side of crusty bread for dipping, or top with crispy bacon bits for an added crunch.

Yukon Gold Potato Gratin with Gruyere Cheese

Start by preheating your oven to 375°F to ensure it’s ready when you are. This Yukon Gold Potato Gratin with Gruyere Cheese is a creamy, comforting dish that layers thin slices of potato with rich Gruyere cheese, baked to perfection.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
• For the sauce:
  • 2 cups heavy cream
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 1/2 cups Gruyere cheese, grated

Instructions

1. Preheat your oven to 375°F.
2. In a medium saucepan, combine the heavy cream, minced garlic, salt, and black pepper. Heat over medium heat until the mixture is warm but not boiling, about 3 minutes.
3. Layer half of the thinly sliced potatoes in a greased 9×13 inch baking dish, overlapping slightly.
4. Pour half of the warm cream mixture over the first layer of potatoes.
5. Repeat with the remaining potatoes and cream mixture.
6. Sprinkle the grated Gruyere cheese evenly over the top layer of potatoes.
7. Cover the dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
9. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Here’s how it turns out: the Yukon Gold potatoes become tender and soak up the creamy garlic sauce, while the Gruyere cheese forms a golden, crispy top layer. Serve this gratin as a luxurious side to roasted meats or as a standalone dish with a crisp green salad for contrast.

Herb-Roasted Yukon Gold Potatoes

Very few side dishes are as universally loved as perfectly roasted potatoes, and this Herb-Roasted Yukon Gold Potatoes recipe is no exception. Let me guide you through creating this simple yet flavorful dish that’s sure to impress.

Ingredients

• For the potatoes:
  • 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil
• For the herb mixture:
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the cut potatoes with olive oil until evenly coated. This helps the herbs stick and ensures even cooking.
3. In a small bowl, mix together the dried rosemary, thyme, garlic powder, salt, and black pepper to create your herb mixture.
4. Sprinkle the herb mixture over the potatoes and toss again to coat evenly. For best flavor, make sure every piece is well-seasoned.
5. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding to allow for proper roasting and crispiness.
6. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside.
7. Remove from the oven and let sit for 5 minutes before serving. This rest period helps the potatoes achieve the perfect texture.

Light and fluffy on the inside with a crispy, herb-infused exterior, these potatoes are a delightful contrast of textures. Serve them alongside your favorite protein or mix in some fresh herbs before serving for an extra burst of flavor.

Yukon Gold Potato and Leek Soup

Discover the comforting blend of Yukon Gold potatoes and leeks in this creamy soup, perfect for any season. This recipe guides you through each step, ensuring a delicious result every time.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 2 large leeks, white and light green parts only, sliced
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 4 cups chicken or vegetable stock
• For finishing:
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat until foamy.
2. Add the sliced leeks, stirring occasionally, until softened, about 5 minutes.
3. Tip: Ensure leeks are thoroughly washed to remove any grit between layers.
4. Add the diced potatoes and stock to the pot, bringing the mixture to a boil.
5. Reduce heat to a simmer, covering the pot, until potatoes are tender, about 20 minutes.
6. Tip: Test potato tenderness with a fork; they should offer no resistance.
7. Remove the pot from heat and blend the soup until smooth using an immersion blender.
8. Stir in the heavy cream, then season with salt and pepper to taste.
9. Tip: For a lighter version, substitute half-and-half for the heavy cream.
10. Return the soup to the stove, heating gently until warmed through, about 2 minutes.

Silky and rich, this soup boasts a velvety texture with a delicate balance of potato and leek flavors. Serve with a drizzle of olive oil and a sprinkle of fresh chives for an elegant touch.

Baked Yukon Gold Potatoes with Sour Cream and Chives

Kickstart your culinary journey with this simple yet flavorful dish that’s perfect for any meal. Baked Yukon Gold Potatoes with Sour Cream and Chives is a classic comfort food that combines the earthy taste of potatoes with the creamy tang of sour cream and the fresh bite of chives.

Ingredients

• For the potatoes:
  • 4 medium Yukon Gold potatoes, scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough for baking the potatoes evenly.
2. Pierce each potato several times with a fork to allow steam to escape during baking, preventing them from bursting.
3. Rub the potatoes with olive oil and sprinkle them with salt for a crispy skin and flavorful bite.
4. Place the potatoes directly on the oven rack or on a baking sheet, and bake for 45-60 minutes, or until they’re tender when pierced with a fork.
5. While the potatoes bake, mix the sour cream and chives in a small bowl. Cover and refrigerate until ready to serve to keep the chives fresh and vibrant.
6. Once the potatoes are done, let them cool for a few minutes before slicing them open. This makes them easier to handle and prevents the steam from burning your fingers.
7. Top each potato with a generous dollop of the sour cream and chive mixture, ensuring every bite is creamy and flavorful.

These baked Yukon Gold potatoes boast a crispy exterior with a fluffy, tender inside, perfectly complemented by the cool, creamy topping. Try serving them alongside grilled meats or as a hearty base for your favorite chili for a satisfying meal.

Yukon Gold Potato Pancakes

Here’s how to make Yukon Gold Potato Pancakes that are crispy on the outside and tender on the inside, perfect for any meal of the day.

Ingredients

• For the pancakes:
  • 2 large Yukon Gold potatoes, peeled and grated
  • 1 small onion, grated
  • 1 large egg, beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying

Instructions

1. Place the grated potatoes and onion in a clean kitchen towel. Squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
2. In a large bowl, combine the squeezed potatoes and onion with the beaten egg, flour, salt, and pepper. Mix until well combined.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening it slightly with the back of a spoon. Cook in batches to avoid overcrowding.
5. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.

Remember, the key to perfect Yukon Gold Potato Pancakes is removing as much moisture as possible before cooking. These pancakes are wonderfully versatile; try serving them with sour cream and chives for a classic touch or apple sauce for a sweet contrast.

Yukon Gold Potato Hash with Peppers and Onions

Cooking up a hearty breakfast or brunch doesn’t have to be complicated, and this Yukon Gold Potato Hash with Peppers and Onions is proof. Let’s break it down into simple, manageable steps to create a dish that’s both satisfying and flavorful.

Ingredients

• For the hash:
  • 2 large Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving (optional):
  • 2 eggs
  • 1 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the diced Yukon Gold potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to allow a golden crust to form.
3. After 5 minutes, stir the potatoes and add the diced onion, red bell pepper, and green bell pepper. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Continue cooking, stirring occasionally, for another 10-12 minutes, or until the vegetables are tender and the potatoes are crispy on the outside.
5. For an optional serving suggestion, make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.
6. Sprinkle with 1 tbsp chopped fresh parsley before serving.

Yukon Gold Potato Hash with Peppers and Onions offers a delightful contrast of textures, from the crispy potatoes to the soft, caramelized vegetables. Serve it straight from the skillet for a rustic presentation, or top with a fried egg for added richness.

Yukon Gold Potato and Kale Soup

Unveiling the simplicity and heartiness of a dish that combines the earthy flavors of Yukon Gold potatoes with the vibrant greenery of kale, this soup is a testament to comfort food that doesn’t compromise on nutrition or flavor.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups Yukon Gold potatoes, peeled and cubed
  • 4 cups chicken or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For finishing:
  • 2 cups kale, stems removed and leaves chopped
  • 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion to the pot and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the cubed Yukon Gold potatoes to the pot, followed by the chicken or vegetable stock, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the potatoes are tender when pierced with a fork.
6. Once the potatoes are cooked, use a potato masher to lightly crush some of the potatoes in the pot, leaving some chunks for texture.
7. Add the chopped kale to the pot and stir until the kale is wilted, about 3 minutes.
8. Pour in the heavy cream, stirring gently to combine, and let the soup heat through for another 2 minutes before serving.

Silky with a hint of creaminess, this soup boasts a perfect balance between the softness of the potatoes and the slight bite of the kale. Serve it with a sprinkle of grated Parmesan on top or alongside a crusty piece of sourdough for a satisfying meal.

Twice-Baked Yukon Gold Potatoes

Over the years, twice-baked potatoes have stood the test of time as a comforting side dish that’s both versatile and satisfying. Our take on this classic uses Yukon Gold potatoes for their buttery texture and rich flavor, making them the perfect canvas for a creamy, cheesy filling.

Ingredients

• For the potatoes:
  • 4 large Yukon Gold potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (204°C). Scrub the potatoes clean under running water and pat them dry with a towel.
2. Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 50-60 minutes, or until a fork easily pierces through.
3. Once cooled slightly, cut each potato in half lengthwise. Carefully scoop out the insides into a bowl, leaving a 1/4-inch thick shell.
4. Add sour cream, milk, melted butter, cheddar cheese, black pepper, and garlic powder to the bowl with the potato insides. Mash until smooth and creamy.
5. Spoon the filling back into the potato shells, mounding it slightly. Return to the oven and bake for another 15-20 minutes, or until the tops are golden brown.

Golden and bubbly, these twice-baked Yukon Gold potatoes offer a delightful contrast between the crispy shell and the fluffy, cheesy interior. Serve them alongside a dollop of sour cream and a sprinkle of chives for an extra touch of elegance.

Yukon Gold Potato and Bacon Soup

Unveiling the comforting embrace of a bowl of Yukon Gold Potato and Bacon Soup, this recipe is a testament to the simplicity and richness of home cooking. Perfect for beginners, each step is designed to build confidence and flavor in equal measure.

Ingredients

• For the base: 4 slices of bacon, chopped; 1 large onion, diced; 2 cloves garlic, minced
• For the soup: 4 cups Yukon Gold potatoes, peeled and diced; 4 cups chicken stock; 1 cup heavy cream; 2 tbsp butter; Salt and pepper to taste
• For garnish: 2 tbsp chopped chives

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
2. Add the diced onion to the bacon fat and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced potatoes and chicken stock to the pot. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes. Tip: Test a potato piece with a fork for doneness.
5. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender. Tip: Be careful with hot liquids in a blender to avoid splattering.
6. Stir in the heavy cream and butter until fully incorporated. Season with salt and pepper to taste.
7. Serve hot, garnished with the reserved crispy bacon and chopped chives.

Offering a velvety texture with a smoky depth from the bacon, this soup pairs wonderfully with a crusty bread for dipping. For an extra touch of elegance, drizzle with a bit of truffle oil before serving.

Yukon Gold Potato Pierogi

Getting started with homemade pierogi can seem daunting, but with this step-by-step guide, you’ll be crafting delicious Yukon Gold Potato Pierogi like a pro. Let’s dive into the comforting world of dough-wrapped potato goodness.

Ingredients

• For the dough: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, 1/2 cup sour cream, 4 tablespoons unsalted butter (softened)
• For the filling: 2 large Yukon Gold potatoes (peeled and cubed), 1/2 cup sharp cheddar cheese (shredded), 2 tablespoons unsalted butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper
• For cooking: 4 quarts water, 1 tablespoon salt

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 4 tablespoons softened unsalted butter. Stir until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes at room temperature.
3. While the dough rests, boil 2 large Yukon Gold potatoes in salted water until tender, about 15 minutes. Drain and mash with 2 tablespoons unsalted butter, 1/2 cup sharp cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles. Place 1 tablespoon of filling in the center of each circle, fold over, and press edges to seal.
5. Bring 4 quarts water and 1 tablespoon salt to a boil. Cook pierogi in batches for 3-4 minutes until they float to the top. Remove with a slotted spoon.
6. For a crispy exterior, pan-fry the boiled pierogi in butter until golden brown on each side.

Here’s the result: tender, pillowy dough encasing a creamy, cheesy potato filling. Serve these pierogi with a dollop of sour cream and a sprinkle of fresh chives for a delightful contrast in flavors and textures.

Yukon Gold Potato and Caramelized Onion Tart

Just imagine the perfect blend of creamy Yukon Gold potatoes and sweet caramelized onions nestled in a flaky tart crust. This dish is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 2 large Yukon Gold potatoes, thinly sliced
  • 2 large onions, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 2 eggs
  • 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup diced unsalted butter and blend until the mixture resembles coarse crumbs.
3. Gradually add 4 tbsp ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Prick the bottom with a fork and bake for 15 minutes.
5. While the crust bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 sliced onions, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until caramelized, about 20 minutes.
6. Layer the baked crust with caramelized onions and 2 thinly sliced Yukon Gold potatoes.
7. In a bowl, whisk together 1/2 cup heavy cream, 2 eggs, and 1/2 cup grated Gruyère cheese. Pour over the potatoes and onions.
8. Bake for 35-40 minutes, until the filling is set and the top is golden brown.

Every bite of this tart offers a harmonious contrast between the creamy potatoes and the sweet, deep flavor of caramelized onions, all encased in a buttery crust. Serve it warm with a side of crisp greens for a complete meal.

Yukon Gold Potato Gnocchi

First, let’s dive into making Yukon Gold Potato Gnocchi, a dish that combines simplicity with the rich, buttery flavor of Yukon Gold potatoes. This guide will walk you through each step, ensuring your gnocchi turns out perfectly tender and fluffy.

Ingredients

• For the dough:
  • 2 pounds Yukon Gold potatoes
  • 1 1/2 cups all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
• For cooking:
  • 4 quarts water
  • 1 tablespoon salt

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake for 45-60 minutes until tender.
2. While still warm, peel the potatoes and pass them through a ricer or mash finely.
3. On a clean surface, make a well with the mashed potatoes, then add the flour, egg, and salt into the center.
4. Gently mix the ingredients together until a dough forms, being careful not to overwork it to keep the gnocchi light.
5. Divide the dough into 4 pieces. Roll each piece into a 1/2-inch thick rope, then cut into 1-inch pieces.
6. Bring the water to a boil in a large pot, add the salt. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.
7. Use a slotted spoon to transfer the gnocchi to a serving dish. Serve immediately with your favorite sauce.

Buttery and soft, these gnocchi have a delicate texture that pairs wonderfully with a sage brown butter sauce or a simple tomato basil. For a creative twist, try pan-frying the boiled gnocchi for a crispy exterior.

Yukon Gold Potato and Chorizo Stew

Delving into the heart of comfort food, this Yukon Gold Potato and Chorizo Stew combines the earthy sweetness of potatoes with the smoky spice of chorizo, creating a dish that’s both hearty and flavorful. Perfect for those chilly evenings when you crave something warming and satisfying.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
• For the stew:
  • 1 lb Yukon Gold potatoes, cubed
  • 8 oz chorizo, sliced
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • Salt, to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 large diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4. Add 8 oz sliced chorizo to the pot and cook until it starts to brown, about 3 minutes, breaking it apart with a spoon.
5. Mix in 1 lb cubed Yukon Gold potatoes, ensuring they’re well coated with the oil and chorizo.
6. Pour in 4 cups chicken broth and 1 tsp smoked paprika, then bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
8. Season with salt to taste, then remove from heat.

Flavorful and robust, this stew boasts a creamy texture from the Yukon Gold potatoes and a deep, smoky flavor from the chorizo. Serve it with a side of crusty bread to soak up every last bit of the delicious broth.

Yukon Gold Potato Skillet with Garlic and Thyme

Sometimes, the simplest ingredients come together to create the most comforting dishes. This Yukon Gold Potato Skillet with Garlic and Thyme is a testament to that, offering a hearty and flavorful side that pairs beautifully with any main course.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the seasoning:
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the potatoes to perfection.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat. This will be the base for cooking your potatoes, giving them a crispy edge.
3. Add the sliced potatoes to the skillet, spreading them out in an even layer. Sprinkle with 1 tsp salt and 1/2 tsp black pepper. Cooking them in a single layer ensures each slice gets perfectly golden.
4. Cook the potatoes for about 10 minutes, stirring occasionally, until they start to soften and the edges begin to brown. This is when they’ll start to develop that desirable crispy texture.
5. Add the minced garlic and fresh thyme leaves to the skillet, stirring gently to distribute the flavors evenly without breaking the potato slices.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the potatoes are tender and golden brown. The oven finish ensures they’re cooked through without burning.

Unbelievably crispy on the outside and tender on the inside, these potatoes are a delight. Serve them straight from the skillet for a rustic presentation, or alongside a dollop of sour cream for added richness.

Yukon Gold Potato and Spinach Curry

On a bustling weeknight, nothing beats the comfort of a hearty, flavorful curry that comes together with minimal fuss. This Yukon Gold Potato and Spinach Curry is a testament to simplicity meeting depth of flavor, perfect for beginners and seasoned cooks alike.

Ingredients

• For the curry base:
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
• For the main ingredients:
  • 4 Yukon Gold potatoes, cubed
  • 2 cups fresh spinach, roughly chopped
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 large finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Mix in 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp chili powder, stirring constantly for 30 seconds to toast the spices.
5. Add 4 cubed Yukon Gold potatoes to the pot, coating them well with the spice mixture.
6. Pour in 1 can coconut milk and 1 cup water, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
8. Fold in 2 cups roughly chopped fresh spinach, cooking for an additional 2 minutes until wilted.
9. Season with salt to taste, then remove from heat.

Rich in flavors and textures, this curry boasts creamy potatoes against the slight bite of spinach, all enveloped in a fragrant, coconut-infused sauce. Serve it over a bed of steamed rice or with warm naan for a complete meal that delights the senses.

Yukon Gold Potato and Cheese Pierogi

Making Yukon Gold Potato and Cheese Pierogi is a delightful way to bring a taste of Eastern Europe into your kitchen. This recipe will guide you through creating these comforting dumplings, filled with creamy potatoes and melted cheese, step by step.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
• For the filling:
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For cooking:
  • 4 quarts water
  • 1 tablespoon salt

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter to the flour mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, boil 2 medium Yukon Gold potatoes in salted water until tender, about 15 minutes.
5. Drain the potatoes and mash them with 2 tablespoons butter, 1/2 cup shredded cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
6. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
7. Place a teaspoon of the potato mixture in the center of each circle. Fold the dough over the filling and press the edges to seal.
8. Bring 4 quarts of water and 1 tablespoon salt to a boil. Cook the pierogi in batches for about 3-4 minutes, or until they float to the surface.
9. Remove the pierogi with a slotted spoon and serve warm.

Zesty and comforting, these pierogi boast a tender dough encasing a rich, cheesy potato filling. Try serving them with a dollop of sour cream and a sprinkle of fresh chives for an extra layer of flavor.

Yukon Gold Potato and Mushroom Ragout

Unveiling the comforting embrace of a hearty Yukon Gold Potato and Mushroom Ragout, this dish is a testament to the simplicity and depth of flavors achievable with just a few ingredients. Perfect for a cozy dinner, it combines the earthy tones of mushrooms with the creamy texture of Yukon Gold potatoes, all simmered in a rich, savory sauce.

Ingredients

• For the ragout:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Yukon Gold potatoes, cubed
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1/4 cup heavy cream

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Stir in cubed Yukon Gold potatoes and sliced cremini mushrooms, cooking until the mushrooms release their moisture, approximately 8 minutes.
4. Sprinkle dried thyme, salt, and black pepper over the mixture, stirring to combine evenly.
5. In a small bowl, whisk together vegetable broth, tomato paste, and all-purpose flour until smooth.
6. Pour the broth mixture into the skillet, bringing to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
7. Stir in heavy cream and cook for an additional 2 minutes to warm through.
8. Tip: For a thicker sauce, let the ragout simmer uncovered for the last 5 minutes of cooking.
9. Tip: Always taste and adjust seasoning before serving to ensure the perfect balance of flavors.
10. Tip: For an extra layer of flavor, consider adding a splash of white wine when sautéing the onions and garlic.

This ragout boasts a velvety texture with a harmonious blend of earthy and creamy notes. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the savory sauce.

Yukon Gold Potato and Green Bean Salad

Unlock the flavors of summer with this simple yet satisfying Yukon Gold Potato and Green Bean Salad, perfect for picnics or as a hearty side dish. This recipe combines the earthy sweetness of Yukon Gold potatoes with the crisp freshness of green beans, all brought together with a tangy dressing.

Ingredients

• For the salad:
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1/2 lb green beans, trimmed and halved
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
2. Add the green beans to the pot with the potatoes and continue to simmer for another 5 minutes, or until both vegetables are tender but still firm. Tip: To check doneness, pierce a potato with a fork; it should slide off easily.
3. Drain the potatoes and green beans in a colander and rinse under cold water to stop the cooking process. Let them cool completely.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
5. Transfer the cooled potatoes and green beans to a large mixing bowl. Pour the dressing over the vegetables and gently toss to coat evenly. Tip: Use a rubber spatula to fold the dressing in, ensuring the potatoes don’t break apart.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Just before serving, give the salad a gentle stir to redistribute the dressing. The Yukon Gold potatoes should be creamy on the inside with a slight bite, while the green beans remain crisp and vibrant. For an extra touch, sprinkle with chopped fresh herbs like dill or parsley to add color and freshness.

Yukon Gold Potato and Corn Chowder

Start by gathering your ingredients and prepping your workspace for a comforting bowl of Yukon Gold Potato and Corn Chowder. This dish combines the creamy texture of Yukon Gold potatoes with the sweet crunch of corn, creating a perfect balance of flavors and textures for any season.

Ingredients

• For the base:
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the chowder:
  • 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 3 cups fresh or frozen corn kernels
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For garnish:
  • 2 tablespoons chopped fresh chives

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Ensure the pot is large enough to hold all ingredients comfortably.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Stir in the diced potatoes and corn kernels. Cook for another 5 minutes, allowing the flavors to meld.
4. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Then, reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Tip: Test the potatoes with a fork; they should be easily pierced.
5. Stir in the heavy cream, salt, and pepper. Simmer for an additional 5 minutes to thicken the chowder slightly.
6. Remove from heat and let the chowder sit for 5 minutes before serving. Tip: This resting period allows the flavors to deepen.
7. Garnish with chopped fresh chives before serving.

Finished with a silky texture and a rich, comforting flavor, this chowder pairs wonderfully with a slice of crusty bread or a side salad for a complete meal. For an extra touch of elegance, serve it in hollowed-out bread bowls.

Conclusion

Absolutely, these 23 Yukon Gold potato recipes offer something for every taste and occasion, proving just how versatile and delicious this potato variety can be. We hope you’re inspired to try them out in your kitchen! Don’t forget to leave a comment with your favorite recipe and share this roundup with fellow potato lovers on Pinterest. Happy cooking!