From creamy soups and chunky stews to elegant gratins, these Yukon potato recipes are worth their weight in gold.
1/28
Corn Chowder with Bacon
From the Recipe Creator:
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota
Nutrition Facts:
1 cup: 335 calories, 13g fat (6g saturated fat), 37mg cholesterol, 592mg sodium, 44g carbohydrate (10g sugars, 3g fiber), 12g protein.
2/28
Duo Tater Bake
From the Recipe Creator:
I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It’s a keeper! You’ll want to eat it all the time. —Joan McCulloch, Abbotsford, British Columbia
Nutrition Facts:
3/4 cup: 236 calories, 12g fat (8g saturated fat), 38mg cholesterol, 246mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 5g protein.
3/28
Sausage, Peppers and Potatoes
From the Recipe Creator:
When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage. —Ashli Claytor, Chesapeake, Virginia
Nutrition Facts:
1 sausage link with 3/4 cup vegetables: 446 calories, 26g fat (8g saturated fat), 58mg cholesterol, 1021mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 16g protein.
4/28
Slow-Cooker Shepherd’s Pie
From the Recipe Creator:
Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the UK, I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! —Mari Sitkiewicz, Downers Grove, Illinois
Nutrition Facts:
1-1/2 cups: 483 calories, 19g fat (9g saturated fat), 79mg cholesterol, 748mg sodium, 50g carbohydrate (9g sugars, 5g fiber), 26g protein.
5/28
Scottish Rumbledethumps
From the Recipe Creator:
Scottish rumbledethumps is like a cottage pie without beef, made of a warming and homey combination of potatoes, cabbage and cheese. The fun name makes the dish even better. —Suzanne Podhaizer, St. Johnsbury, Vermont
Nutrition Facts:
1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.
6/28
Potatoes au Gratin Gruyere
From the Recipe Creator:
Potatoes au gratin Gruyere is a delicious and flavorful side for your favorite meaty main dishes come fall and winter. Patience is key for turning out tender and cheesy taters! —Megan Taylor, Greenfield, Wisconsin
Nutrition Facts:
3/4 cup: 294 calories, 18g fat (11g saturated fat), 55mg cholesterol, 266mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 9g protein.
7/28
Instant Pot Potato Salad
From the Recipe Creator:
Starting this potato salad off in the Instant Pot speeds up the potato prep and creates a creamy and satisfying potluck and party favorite. —Taste of Home Test Kitchen
Nutrition Facts:
2/3 cup: 245 calories, 15g fat (2g saturated fat), 53mg cholesterol, 294mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 4g protein.
8/28
Pressure-Cooker Buffalo Wing Potatoes
From the Recipe Creator:
I was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa
Nutrition Facts:
3/4 cup: 182 calories, 4g fat (2g saturated fat), 9mg cholesterol, 382mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
9/28
Slow-Cooker Frittata Provencal
From the Recipe Creator:
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow-cooker meal also makes an elegant brunch for lazy weekends. —Connie Eaton, Pittsburgh, Pennsylvania
Nutrition Facts:
1 serving: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.
10/28
Olive Oil Mashed Potatoes with Pancetta
From the Recipe Creator:
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
Nutrition Facts:
2/3 cup: 206 calories, 11g fat (2g saturated fat), 7mg cholesterol, 313mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
11/28
Brunch Hash & Egg Bake
From the Recipe Creator:
When my kids were growing up, I was cooking for eight. I couldn’t conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work too. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:
1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.
12/28
Herb Breakfast Frittata
From the Recipe Creator:
I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine
Nutrition Facts:
1 wedge: 204 calories, 12g fat (4g saturated fat), 321mg cholesterol, 277mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.
13/28
Braided Onion-Potato Loaf
From the Recipe Creator:
Ever wonder why a bread recipe includes mashed potatoes? The potato’s starchy quality absorbs liquid during the kneading stage, and it holds on to that liquid during baking. The bread finishes with a crisp brown exterior crust and a flavorful moist interior that help the bread keep longer. —Joan Ranzini, Waynesboro, Virginia
Nutrition Facts:
1 piece: 183 calories, 3g fat (2g saturated fat), 22mg cholesterol, 271mg sodium, 32g carbohydrate (2g sugars, 1g fiber), 6g protein.
14/28
Sheet-Pan Tilapia and Vegetable Medley
From the Recipe Creator:
Unlike some one-pan dinners that require precooking in a skillet or pot, this one uses just the sheet pan, period. —Judy Batson, Tampa, Florida
Nutrition Facts:
1 serving: 555 calories, 20g fat (12g saturated fat), 129mg cholesterol, 892mg sodium, 56g carbohydrate (8g sugars, 8g fiber), 41g protein.
15/28
German Schnitzel and Potatoes with Gorgonzola Cream
From the Recipe Creator:
I lived in Germany for five years and developed a fondness for traditional schnitzel. It’s a labor of love, so I came up with this easy, clever way to make it in a slow cooker. —Beth Taylor, Pleasant Grove, Utah
Nutrition Facts:
3 pieces pork with 1 cup potato mixture: 926 calories, 54g fat (33g saturated fat), 216mg cholesterol, 1132mg sodium, 73g carbohydrate (9g sugars, 5g fiber), 38g protein.
16/28
Skillet Potato Medley
From the Recipe Creator:
The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois
Nutrition Facts:
3/4 cup: 211 calories, 9g fat (5g saturated fat), 19mg cholesterol, 316mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 3g protein.
17/28
Irish Stew Pie
From the Recipe Creator:
The only thing more comforting than a hearty bowl of Irish stew is having it baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. —Nicolas Hortense, Perth, Australia
Nutrition Facts:
1 serving: 731 calories, 40g fat (11g saturated fat), 75mg cholesterol, 608mg sodium, 71g carbohydrate (4g sugars, 8g fiber), 24g protein.
18/28
Roasted Greek Potatoes with Feta Cheese
From the Recipe Creator:
Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey
Nutrition Facts:
3/4 cup: 308 calories, 15g fat (3g saturated fat), 6mg cholesterol, 405mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 5g protein.
19/28
Sweet Corn and Potato Gratin
From the Recipe Creator:
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping too! —Jennifer Olson, Pleasanton, California
Nutrition Facts:
3/4 cup: 213 calories, 6g fat (3g saturated fat), 14mg cholesterol, 452mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 5g protein.
20/28
Triple Mash with Horseradish Bread Crumbs
From the Recipe Creator:
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:
2/3 cup: 199 calories, 9g fat (5g saturated fat), 22mg cholesterol, 240mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 4g protein.
21/28
Potato Salad with Kalamata-Hazelnut Vinaigrette
From the Recipe Creator:
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Nutrition Facts:
3/4 cup: 235 calories, 14g fat (2g saturated fat), 0 cholesterol, 329mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein.
22/28
Grampa’s German-Style Pot Roast
From the Recipe Creator:
Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in a slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1 serving: 552 calories, 31g fat (12g saturated fat), 127mg cholesterol, 926mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 39g protein.
23/28
Slow-Cooker Creamy Cauliflower Soup
From the Recipe Creator:
I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1/2 starch.
24/28
Gouda Mixed Potato Mash
From the Recipe Creator:
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
Nutrition Facts:
2/3 cup: 178 calories, 3g fat (2g saturated fat), 12mg cholesterol, 189mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
25/28
Irish Beef Stew
From the Recipe Creator:
Rich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
Nutrition Facts:
1 cup: 301 calories, 13g fat (4g saturated fat), 66mg cholesterol, 441mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 23g protein.
26/28
Carrot, Parsnip and Potato Gratin
From the Recipe Creator:
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
3/4 cup: 141 calories, 6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein.
27/28
Red, White & Blue Potato Salad
From the Recipe Creator:
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Nutrition Facts:
1 cup: 221 calories, 12g fat (2g saturated fat), 10mg cholesterol, 405mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
28/28
Makeover Stuffed Potato Appetizers
From the Recipe Creator:
We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1 stuffed potato half: 35 calories, 1g fat (1g saturated fat), 4mg cholesterol, 87mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.
Yukon Potato Recipes FAQ
What is the difference between Yukon Gold and regular potatoes?
Yukon Gold potatoes are more yellow-fleshed than a regular potato, such as an Idaho or russet potato, but more importantly, Yukon Gold are less starchy and have a very thin skin. The decreased starch affects both the flavor and texture, giving Yukon Golds a buttery, slightly sweet flavor and a more moist interior than a drier, fluffy russet. Also, a russet potato has a thicker, chewier skin, while a Yukon’s skin crisps quickly to a thin outer shell.
Do you need to peel Yukon Gold potatoes?
The skin on Yukon Gold potatoes is thin and tender, so you don’t need to peel them, though leaving the skin on will add texture to the dish. For example, the consistency of rich buttery mashed potatoes or creamy soups can feel interrupted by bits of potato skin, while you may not even notice the bits in a rustic, chunky bowl of loaded mashed potatoes or a hearty stew recipe. I usually leave the skin on (less work for me!) since it adds even more fiber and vitamins to the recipe.
What are Yukon Gold potatoes best for?
With a buttery taste, firm texture and thin skin, Yukon Gold potatoes are best for making crispy roasted potatoes, simmering into chowder and stews where they won’t fall apart, and layering into casseroles where they can withstand heavy ingredients. Since they are sold in sizes ranging from bite-sized to large, they make great appetizers or can be sliced or chopped into whatever size a recipe calls for.
