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Why You Should Be Using Yukon Gold Potatoes For Stews And Soups
By Ashlyn Frassinelli
Potato varieties differ in a number of ways, from taste to texture, and not all spuds are interchangeable. When it comes to soups and stews, Yukon Gold potatoes are the best.
Yukon Gold potatoes are perfect for dishes with long cooking times due to their firmness, waxy quality, and lower starch content compared to high-starch varieties like Russets.
Yukons hold their shape in broths and gravies, whereas other varieties cook down into mush. They can also add a smooth, buttery flavor and texture to most dishes.
They work well in rich, hearty dishes such as meaty beef stews, spicy curries, and comforting soups as they can add a starchy balance to the otherwise rich meals.
Yukon Golds are highly versatile and substitute well for other varieties in most recipes. They have thin peels that you can either leave on or remove.