yukon gold potatoes

Instant Pot Cheesy Potato Soup

butter oil

onion

garlic, garlic powder

potatoes (30-32 ounces), about 1/2-inch pieces (see note)

parsley

salt

black pepper

cream

all-purpose flour

milk

cheddar cheese

corn kernels

bacon

Using the Saute function on the Instant Pot...

Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.

Add the onions and garlic, and cook for...

Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.

Secure the lid and cook on high pressure...

Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).

In a blender, combine the cream cheese, flour,...

In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.

Turn the Instant Pot to Saute again. Stir...

Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it's ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens.

Add the cheese and stir until melted. Add...

Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.

Serve immediately (or keep warm in the Instant...

Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.

https://mediavine-res.cloudinary.com/video/upload/bz0hoeqijn6by52mx2sy.mp4

Healthy Potato Salad with all traditional ingredients but not drowning in cups of mayo. Creamy, flavorful and a must at any summer gathering.

Healthy Potato Salad

lbs baby potatoes (Yukon gold or red potatoes)

eggs (large)

pickles (sauerkraut or fresh cucumber, diced)

tbsp red onion (finely chopped)

tbsp dill (finely chopped)

tbsp yellow mustard

tbsp any light colour vinegar

plain yogurt (2%+ fat)

mayo

tsp black pepper

To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.

To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.

Drain potatoes and let cool for 20 minutes uncovered.

In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.

Chop the eggs and add to the bowl.

Cut potatoes into desired size pieces - some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir salad with large spoon.

Chill for at least 3 hours or overnight before serving.

Serve cold with corn on the cob, grilled chicken breast or turkey burgers.

These Roasted Yukon Gold Potatoes are true veggie perfection. Perfectly tender, easy to make, and flavorful thanks to a simple (but delicious) seasoning blend. This recipe takes a basic veggie side dish and makes it something special. Bonus: it&#39;s done in just 25 minutes!

Perfectly Roasted Yukon Gold Potatoes

potatoes

olive oil

garlic powder

oregano

thyme

black pepper (to taste)

Preheat oven to 425°F and line a large baking sheet with parchment paper. 

Place the cut potatoes in a medium bowl. Sprinkle with the salt, garlic powder and herbs, drizzle with the oil, and add pepper to taste.

Toss to coat the potatoes in the oil and seasonings.

Spread out the potatoes on your prepared baking sheet, being sure they are not crowded.

Roast for 25 minutes, tossing the potatoes at the 15 minute point. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes.

Enjoy warm.

Simple &amp; easy, soft and delicious yukon gold yellow potatoes cooked in microwave quickly in few minutes.

Microwave Baked Yellow Potatoes (Yukon Gold Potatoes)

Yukon Gold Potatoes ((yellow potatoes))

salt (or as needed)

canola oil

black pepper powder (adjust

Cut the potatoes in half and cut through the skin of the potatoes to make a few cuts across the potatoes (you have to pierce the potatoes through the skin a little, but not too deep).

Add the oil, garlic powder and salt and mix in with the potatoes.

Arrange the seasoned potatoes in a good quality microwave safe plate (do not use plastic plates or paper plates, I recommend using good quality microwaveable ceramic plates).

Microwave in high for 3 minutes.

Give a couple of minutes of cooling time, then flip the potatoes and microwave in high for another 3 more minutes.

After giving a cool off time again for a couple of minutes, microwave for another 1 more minute so the potatoes will turn soft and delicious with the perfect texture.

Allow the cooked potatoes to cool down as the potatoes will be really hot at this point, slightly slice and top with black pepper powder or add shredded cheese or butter (or any of your favorite seasonings), serve warm!

My smoky vegan corn chowder is a cozy dinner that&#039;s robustly flavoured with thyme, smoked paprika, garlic, and lemon. Silky and lush, this stovetop vegan soup is hearty with Yukon Gold potatoes and fresh corn.

Smoky Vegan Corn Chowder with Potatoes

cobs corn ((about 5 cups kernels total))

vegetable stock

sweet onion, small dice

celery, small dice

red bell pepper, small dice

sea salt and ground black pepper,

tomatoes

thyme leaves, minced

paprika

chili flakes

garlic,

lb Yukon gold potatoes, chopped

non-dairy milk

light miso

lemon juice

chives

Cut the corn kernels off of the cobs and place the shaved cobs in a large pot. Pour 5 cups of the vegetable stock into the pot, and place it on the stove over high heat. Once the stock is boiling, lower the heat to a simmer and let it go for 20 minutes, covered. After 20 minutes, remove the cobs and set the stock aside.

Optional Cob Stock Step

Heat a large pot over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the onions, celery, and red bell pepper all at once. Sauté until onions are translucent and vegetables are quite soft, about 10 full minutes. If the vegetables are browning too fast, lower the heat. Season with salt and pepper.

Add the sun dried tomatoes, thyme, smoked paprika, chili flakes, and garlic to the pot. Stir until very fragrant, about 1 minute.

Add the potatoes and corn to the pot and stir. Season generously with salt and pepper. Pour in 5 cups of vegetable stock and stir. Bring the pot up to a boil and then reduce the heat to a simmer. Simmer, covered, until the potatoes are quite tender, about 25 minutes.

Remove about a ⅓ of the soup and place it in an upright blender. Add the non-dairy milk and miso to the blender as well and then blend this mixture on high until completely smooth. Pour the puréed potion of chowder back into the pot and stir, bringing it back up to a simmer.

At this point, if the chowder is too thick for your liking, add some more vegetable stock to loosen it up. Stir in the lemon juice.

Check the chowder for seasoning and adjust to suit your taste (more salt, pepper, chili, lemon etc). Serve the corn chowder hot with chopped chives/parsley on top and extra black pepper.

For the Chowder

I didn't have sundried tomatoes and had to use frozen corn, and this was still so delicious!  I'll be making this with fresh corn as soon as it's back in season.  The miso and the lemon juice added at the end really elevate this recipe.

Delicious!  Can't eat tomatoes, but added chopped mushrooms for umami.  And used a leek instead of an onion.  Family loved it!!

I eat WFPB, but my husband is a serious carnivore. I continually offer my food to him and he turns up his nose at it. I made this last night and he actually tired it and liked it! My blender was in use, so I didn't have an opportunity to blend it, but I will blend the leftovers tonight and see what kind of difference it makes. This is a beautiful dish!

Left out the bell pepper but this was delicious! We can rarely get fresh corn in winter but Whole Foods had organic, bi-color sweet corn which ended up having a slightly crunchy texture, mixed with the bright flavors and soft veg of the soup. My family and I loved it!

I'm making this as we speak and wondered if coconut milk was a good option for the cashew or soy milk....which I don't have in my pantry. Love smoked paprika and sun dried tomatoes in this recipe!

Seriously so beautiful. I blended some cooked white beans into the soup as well for extra creaminess.

Super yummy and creamy. Just the right amount of heat. I didn’t have fresh corn so used frozen. Very very good!

Wow! I’ve made this twice now and it’s such an excellent blend of spices and textures.  Absolutely love this.  I make it oil free, with fresh field corn and potatoes.  Mostly made as is, but I added more sun dried tomatoes and I sautéed the veggies in white wine,  
Thank you.  This is one of the best chowders I’ve ever tasted.

Just made this today and bragged to my friends that I made the BEST corn chowder ever! A keeper, for sure!

Made this today and I am blown away by how delicious it is!!!

My daughter surprised us with this chowder for dinner this weekend, and...OH MY GOODNESS! It's the most delicious thing I've eaten in a while. The depth of flavor and creaminess...it's just so satisfying. We've already decided that we're buying up as much corn from the stand as we can this season to make this on repeat until fall! (And to freeze some for the winter) :) Love all of your recipes, Laura! Thank you!

The flavours on this were outstanding! Made it mostly as written (subbed sundried tomatoes for a homemade tomato confit I already had) &amp; was blown away by how flavourful this was! I will be making this every corn season for sure! Thanks Laura for another great, reliable recipe :)

https://content.jwplatform.com/videos/K133p1Om.mp4

No dairy, no problems with my corn chowder! This recipe for smoky vegan corn chowder with potatoes combines fresh corn, smoked paprika, sun dried tomatoes, Yukon Gold potatoes, thyme, non-dairy milk, and lemon for a robust and silky dairy-free corn chowder. This vegan soup bubbles away on the stovetop before a portion of it is puréed in the blender for a creamy texture (without coconut milk!).

Smoky Vegan Corn Chowder

This hearty vegetarian potato stew features yellow potatoes, chickpeas, carrots, and mushrooms in a rich tomato base. It&#39;s casual enough for weeknight family dinners and special enough for a dinner party. This vegan stew is gluten-free and ready in an hour!

Hearty Potato Stew

oil (see Notes for oil-free)

yellow onion, chopped

mushrooms,

garlic

carrots,

½ pounds yellow potatoes,

(14.5 oz) can crushed tomatoes (preferably fire-roasted)

vegetable broth

bay leaf

tamari (for GF) or soy sauce

fine sea salt (or more to taste)

black pepper,

(15 oz) can chickpeas, rinsed and drained (or white beans)

Saute

Preheat a large soup pot over medium heat. Add the oil, if using (see notes for oil-free). Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.

Cook

Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.

Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.

Serve

Turn off the heat and remove the bay leaf. Taste for seasoning, and keep in mind that the flavors will develop and improve as the stew rests and cools.

Made this today for supper. Delicious; a keeper to make again. Thank you!

Delicious! Made on 1/28/24 with no oil method (Villa Jerada tahini) and cannellini beans, yellow potatoes. Crushed tomatoes were fire roasted type but my store only had larger cans so have a bit left over.

This is excellent. By the nature of the recipe it's easy to make adjustments, i.e., I had russet potatoes so used them; added another carrot because I like them, less onion because that's my taste. I don't think you need to add the salt before tasting, I don't think it needed it. I did add some spinach. The only thing I really did differently is some thickener with 1 tbsp of cornstarch. Note: Use about 1/2 cup of the broth at the end with the cornstarch, and a frother does an excellent job of combining them!

Delicious! My daughter and I wanted to try a new recipe for our Sunday soup and Lori your recipes never disappoint.
My daughter doesn’t like mushrooms so I just added a few, we both LOVED the stew. I will definitely make it again.
Thank you for another great recipe!

Made this tonight and it was delicious! I love mushrooms so added more. This is a rich, hearty stew that even my meat-and-potatoes husband liked. One question, though, Lori - the recipe calls for "5 cloves garlic, divided". I saw nowhere in the instructions where it called for it to be divided.

You may not make potatoes any other way again.  Simple, flavorful, and absolutely delicious; Yukon gold potatoes are sliced and then cooked with minimal ingredients to absolute perfection.  These golden hasselback potatoes are tender and soft on the inside, and crisp on the outside. These potatoes are the perfect accompaniment to any meal.

Golden Hasselback Potatoes

lbs Yukon gold potatoes (must use this variety)

bouillon cube (chicken flavored)

water (warm)

light butter (Land 'O Lakes light butter with canola oil)

Preheat the oven to 450F.

Wash the potatoes, do not peel them.

Lay two chopsticks a few inches apart on a cutting board, and then place a potato on top.  This helps stabilize the potato for cutting.

Make 1/4&quot; cuts across the potato, but not all the way down.  Leave about 1/4&quot; on the bottom, un-cut, so that the potatoes stay together.

Place the cut potatoes in a baking dish.

Whisk the bouillon cube into the 2 cups of water to dissolve.

Melt the butter and add it to the bouillon mixture.

Pour half of the liquid into the baking dish, over the potatoes.

Roast for 1 hour.  Then, add the remaining liquid, and roast for another 30 minutes.

Plate the potatoes and spoon the residual liquid over the potatoes before serving.

Sprinkle with fresh chives for garnish.

The recipe is great, but the timing and temperature did not work in my propane oven, the potatoes were burnt at 1 hr, and the pan was dry.   I think for my oven, 350 is a better setting.

So simple but flavorful. These are my new favorite way to make potatoes.

These look like they take a ton of time to prepare, but I was pleasantly surprised with how quick and easy they were. The end product was really good - crispy on the outside but tender on the inside. So much flavor too!

Made these tonight with Russet potatoes because that’s what I had and they were great! So much easier they they look like they’ll be.  I’ll try with the other potatoes next time.

Cooked with correct potatoes. Followed recipe to the tee. After an hour and half they were still not cooked to my liking . And they did not browm

So simple, so delicious! I used a beef cube instead of a chicken cube, but still so good.

Great recipe ! I’ve made them twice . Simple to make , SO good, elevates a simple meal .

This recipe is amazing!! Made it tonight with the Roast Beef recipe and wow. Both are delish. Will absolutely make again.

Made this as a side dish for Easter dinner and loved it!

I made these potatoes as one of my sides for Easter dinner, and just like all of Steph’s recipes, they didn’t disappoint!  Hurry up and make them!

I've been waiting for this recipe to post. Made them tonight for dinner and they did not disappoint! Creamy, melt in your mouth interior and crispy skin. Delicious. Another winner, Steph! Keep em' coming!

These Hasselback Potatoes are golden and crispy, tender in the middle, and full of flavor! Using Yukon Gold potatoes and a handful of cabinet seasonings, it’s the perfect side dish to serve for a special dinner or holiday occasion. Plus they are surprisingly easy to make using a simple trick to cut perfectly thin slices every time.

Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)

Yukon Gold potatoes (3-4 inches long)

1½ tsp dried thyme

½ tsp kosher salt

Preheat the oven to 425°F and line a sheet pan with foil. In a small bowl, combine the oil, garlic, spices, and salt. Set aside.

Line up two chopsticks on either side of a potato. Using a sharp knife, cut ⅛-¼ inch slices, leaving about ¼ inch intact at the bottom of the potato. The chopsticks should stop the knife at the right height.

Using a silicone brush, coat the potatoes with the oil mixture, making sure to gently open the slices and drip the oil in between. At the end, brush the tops and sides thoroughly.

Bake on the prepared sheet pan for 50-65 minutes, or until they are golden brown on the edges and tender in the middle.

These Yukon Gold Mashed Potatoes are so, so good! They are creamy + fluffy in texture, lightened up, and have just the right amount of buttery, garlicky flavor.  Done + on the table in about 30 minutes.

Creamy Yukon Gold Mashed Potatoes

unsalted butter

milk (I used 2%)

plain Greek yogurt

garlic powder (optional, but highly recommended!)

Add the peeled and chopped potatoes to a large pot. Sprinkle with 1 teaspoons of salt then cover the potatoes with water and place over high heat. Bring the water to a boil then lower the heat simmer until the potatoes are tender and easily break apart with a fork. About 12-15 minutes.

While the potatoes cook, heat the butter and milk together until the butter is melted and the milk is warm. You can do this in a small pot on the stove or in the microwave.

When the potatoes are cooked, drain in a colander then place the potatoes back in the pot. Mash the potatoes until no large lumps remain. (You can also use a food mill, food processor, hand mixer, or ricer if you wanted completely smooth mashed potatoes.)

Pour the melted butter and warm milk over the potatoes then stir to combine. Stir in the Greek yogurt and season with the remaining 1 teaspoons of salt, garlic powder (if using), and pepper, to taste. Taste the potatoes and add more salt and pepper as needed.

Garnish the mashed potatoes with fresh herbs, if desired, and serve warm.

Leftover mashed potatoes can be stored in an air tight container in the fridge for 3 to 4 days.

I think of mashed potatoes as pretty basic and usually just wing it with butter milk and white pepper. 

I googled for a recipe since I usually only use russets for mashed potatoes but I had Yukons on hand leftover from another recipe. This was the first result on google and I’m glad for it.

I’ve never used sour cream or yogurt or garlic powder but they were wonderful additions. I put the garlic powder in with the creamy base to let it infuse while the potatoes were cooking.

Best mashed potatoes I’ve ever made and will use this recipe again and again!  

These were served with Braised Chicken Thighs with Fennel, Orange, and Cracked Olives from ATK and a side of roasted asparagus. 

10 out of 10

I never write reviews, and I absolutely love this recipe- I think the Greek yogurt is a game changer!! Such a great recipe!

The Greek yogurt confused me, and my wife was pissed lol. I tasted them before I added the yogurt and they were perfect :( 

I LOVE these potatoes and are my go to anytime I want mashed potatoes. For some reason I struggled making decent mashed potatoes. I'm not quite sure why. Not anymore. Thank you for this recipe.

Incredibly good, added freshly grated Parmesan cheese and it was spectacular!

Made for a delicious side without feeling too heavy. I left the skins on + mixed in some finely chopped scallions. Our neighbor came over for dinner and loved it! Paired with salmon and roasted balsamic brussel sprouts.

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Top 10 yukon gold potatoes recipes from across the web

The most viewed yukon gold potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cheesy Potato Soup

Healthy Potato Salad

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Microwave Baked Yellow Potatoes (Yu...

Smoky Vegan Corn Chowder with Potat...

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Golden Hasselback Potatoes

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The most viewed yukon gold potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine