–5 medium butter potatoes

ProduceFresh butter potatoes are typically in season from late spring through autumn in temperate regions; however, stored potatoes remain available year-round in most markets.

Butter potatoes are a good source of potassium, vitamin C, and vitamin B6, with a relatively low caloric density when prepared without added fats. They contain resistant starch when cooled after cooking, which supports digestive health.

About

Butter potatoes, also known as yellow potatoes or waxy potatoes, are medium-sized tubers of the Solanum tuberosum species characterized by their naturally buttery-yellow flesh and thin, smooth skin. Indigenous to the Andean region and cultivated globally, these potatoes have a low-to-medium starch content and naturally creamy flavor that resembles butter, hence their common name. The flesh is dense and firm with a slight sweetness, and the thin skin can be eaten when properly cleaned. Butter potatoes typically range from 2 to 3 inches in diameter and maintain their shape well during cooking.

This variety is distinct from high-starch russet potatoes and low-starch fingerlings, occupying a middle ground that makes them versatile for numerous cooking applications. The yellow pigmentation comes from carotenoid compounds concentrated in the flesh.

Culinary Uses

Butter potatoes are employed extensively in European and North American cuisines due to their all-purpose nature and appealing texture. They are ideal for boiling, steaming, roasting, and mashing, as their waxy structure prevents them from becoming mealy while absorbing flavors readily. In French cuisine, they feature prominently in potato salads (salade de pommes de terre) and gratins. They are equally suited to preparations such as buttered new potatoes, potato soups, curries, and stir-fries. Their natural creaminess reduces the need for additional fat in preparations, making them popular in contemporary cooking. The thin skin makes them excellent for boiled and unpeeled preparations.

Forms & Preparations

Whole, unpeeled — Small whole potatoes boiled or steamed with skin intact for dishes like buttered new potatoes or potato salads.
Peeled and cubed — Cut into uniform cubes for soups, stews, curries, and roasting applications.
Sliced thin — Sliced lengthwise or crosswise for gratins, layered dishes, and pan-frying.
Halved or quartered — Cut into larger pieces for roasting, boiling for mashing, or adding to braises.
Mashed — Cooked and pressed into a smooth or chunky purée, optionally with butter, cream, or broth.
Diced small — Cut into small cubes for quick-cooking applications such as hash, sautés, and breakfast preparations.

Substitutes

Unknown — Nearly identical in starch content and flavor profile; use in 1:1 ratio for any preparation requiring butter potatoes.
Unknown — Slightly lower starch content; suitable for boiling and salads, though flavor is less buttery; use in equal quantities.
Unknown — Smaller, narrow waxy potatoes with similar texture; require less cooking time; use in 1:1 ratio by weight.
Unknown — Higher starch content unsuitable for salads and boiled preparations; may be used for mashing if creaminess is desired, though texture differs; use in 1:1 ratio by weight.