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?

2 Answers 2


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.


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.

  • Great follow-through!
    – hobodave
    Commented May 5, 2011 at 2:32

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

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