A former specialty variety gone main-stream. Oddly, in Europe, white fleshed potatoes are considered off-beat.

• Maturity: Mid-season
• Yield: Low to moderate, but high percentage is marketable. Drought-tolerant
• Specific Gravity: High (1.080 - 1.084)
• Tuber Set: Light to medium, high in the hill; bulks early and rapidly
• Diseases: Resistant to mild mosaic, PVLR, PVA. Susceptible to common scab, PVY, early blight, fusarium, dry rot, silver scurf, rhizoctonia, in some growing areas hollow heart and internal necrosis
• Storage: Stores moderately well. Long dormancy. Susceptible to dry rot with rough handling
• Market: Well-suited for fresh market and tablestock
• Advantages: Attractive tubers. Very good boiling and baking qualities. Name recognition in marketplace

• Plant
  • Medium to large upright plants with little tendency to spread
  • Stems are purplish, but more green in the upper portion
  • Leaves are olive green, moderately shiny
  • Flowers are violet to light violet with yellow anthers
• Tubers
  • Round to slightly oval to somewhat flattened
  • Shallow, pinkish eyes distributed mostly at one end distinguish the Yukon Gold from other yellow-fleshed varieties
  • Thin, yellowish buff skin with fine flaking
  • Light-yellow, almost buttery flesh

• Taste: In Canadian taste tests, rating was good to excellent. Some say its flavor is robust. Others, rich.
• Texture: Dry, mealy
• Presentation: "Boiled or mashed, its flesh is striking" Retains yellow color when cooked. Use with red-skinned, or better yet, red-fleshed and blue-fleshed potatoes.
• Uses: Boiling, baking, french-frying. Excellent in microwave. Too moist for hash browns. Not suitable for chips. Do not over-cook.