Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

In what ways do Blue potatoes differ from Yukon Golds? (Other than the color.)

  • Do they have comparable amounts of starch and water?
  • Do they have a different flavor or texture?
  • How should I be prepared adjust my cooking method if substituting Blues for Yukons?
share|improve this question

There definitely is a difference in flavor, although it is rather subtle. I find that the blue potatoes are a touch richer or more "potato-y" than Yukon Golds. However, in cooking with them I've had plenty of success doing direct substitutions. Other than the blue color being a little odd-looking in some recipes I think you'd be safe just swapping one for the other in most cases.

share|improve this answer
up vote 4 down vote accepted

In my experiment, blue potatoes were substitutable for Yukon Golds. However:

  • Blue potatoes are smaller than Yukon Golds. Therefore, cooking time should be lessened by a between half to a third, particularly when parboiling.

  • Rather than having the subtle creamy flavor of Yukons, Blue potatoes have a distinctly nutty flavor. This flavor may drown out more subtle flavors that are common to recipes calling for Yukon Golds.

share|improve this answer
Great follow-through! – hobodave May 5 '11 at 2:32

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.