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magazine crushed yukon gold potatoes
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A game-changing recipe that relies on the oft-discarded potato peels (!) to bring texture and flavor to a classic dish.
4.7
(4.67)
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The fluffiest, silkiest mashed potatoes you’ll ever taste
4.6
(4.61)
1.0
(1)
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Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
5.0
(5)
Easy
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If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.
5.0
(5)
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Easy
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You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.
3.0
(2.8)
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Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
5.0
(5)
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Crispy. Creamy. Salty. And all the other things roasted potatoes were born to be.
5.0
(4.92)
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Use these to make amazing leftover turkey sandwiches.
5.0
(4.75)
Articles
(35)
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
The best potatoes for roasting is thin-skinned, perfectly textured, consistently sized, and available everywhere.
Alex Delany
techniques
Throw back to a classic chip with these roasted Yukon golds.
Rochelle Bilow
Cooking
test-kitchen
And this year, we're infusing the butter.
Andy Baraghani
Videos
(50)
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Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
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Everyone needs their go-to roasted potato recipe and this one should be yours.
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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Potatoes are good. Skillet-fried potatoes with garlic and herbs are out of this world. Here's how to make 'em.