Yukon Gold potato

Yukon Gold is a Canadian potato cultivar with yellow flesh and skin, developed at the University of Guelph and released in 1980.

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University of Guelph: A public research university in Guelph, Ontario, founded in 1964. Gary Johnston and colleagues developed Yukon Gold through the university’s potato-breeding program.
Potato: A starchy tuber crop domesticated in the Andes and grown worldwide as food. Yukon Gold is one cultivated variety of this tuber-producing species.
Boiling: Cooking food by immersing it in liquid heated to its boiling point. Yukon Gold’s relatively firm texture helps it hold its shape when boiled.
Russet Burbank potato: A large, high-starch potato cultivar widely used for baking and French fries. Its dry, floury flesh contrasts with Yukon Gold’s moist, creamy texture.
Gary Johnston: A Canadian plant breeder who led the development of the Yukon Gold potato. Johnston directed the breeding work that produced this cultivar.
Solanum tuberosum: The cultivated potato species that includes most potatoes grown for food. Yukon Gold belongs to this species.
Mashed potato: A dish made by crushing cooked potatoes, commonly with butter or milk. Yukon Gold’s creamy texture and buttery flavor suit mashed preparations.
Red Norland potato: An early-maturing potato cultivar with red skin and white flesh. Its red skin and white interior differ visibly from Yukon Gold’s yellow coloring.
Norgleam potato: An early-maturing potato cultivar used as a parent in developing Yukon Gold. Its ancestry contributed to Yukon Gold’s combination of early maturity and yellow flesh.
Cultivar: A cultivated plant variety selected and maintained for distinctive inherited characteristics. Yukon Gold is a named cultivar with stable identifying traits.