Yukon Gold potatoes are Fat-free, Very low sodium, Source of fiber, High in vitamin C, Cholesterol-free.
Do not refrigerate or freeze uncooked potatoes as this will change potato starches into sugar. This alters the taste of potatoes and causes the flesh to darken when cooked.
Prolonged exposure to light causes greening and makes the potato taste bitter. Peel or pare green area from the potato before using.
Yukon Gold potatoes are the first Canadian-bred potato to be marketed and promoted by name. It received a Canadian license in 1980 and was soon exported to the United States.
The potato was promoted in Prussia by Fredrick the Great, frowned upon in Scotland (Presbyterians were concerned because the Bible failed to mention potatoes as a crop), and quickly adopted by the Irish as their primary food crop.
How potatoes came to North America is the subject of several conflicting legends. One creditable source reports that some of the first plantings were those started in New Hampshire, from stock brought from Ireland. The present name came about as an accident, having derived from the Spanish "patata," meaning sweet potato.