Ingredient substitution guide
Best substitutes for potatoes
Best swap for potatoes: Yukon Gold potatoes, 1:1; all-purpose medium-starch potato, holds shape when boiled or roasted.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Potatoes?
The best swap for Potatoes is Yukon Gold Potatoes, 1:1; all-purpose medium-starch potato, holds shape when boiled or roasted. Another option is Red Potatoes, 1:1; waxy, holds its shape. The table below also lists Russet Potatoes, Yellow Potatoes, White Potatoes, Baby Potatoes and 5 more, 11 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Yukon Gold potatoes | 1:1; all-purpose medium-starch potato, holds shape when boiled or roasted |
| Red potatoes | 1:1; waxy, holds its shape Limits: Not for mashing; waxy potatoes turn pasty. |
| Russet potatoes | 1:1; starchier, best for mash/roast Limits: Not for potato salad, gratins or dishes where the pieces must hold their shape. |
| Yellow potatoes | 1:1; all-purpose |
| White potatoes | 1:1; mild, all-purpose |
| Baby potatoes | 1:1; smaller, reduce cook time |
| Fingerling potatoes | 1:1; small waxy, reduce cook time Limits: Not for mashing; waxy fingerlings turn pasty. |
| New potatoes | 1:1; small waxy, reduce cook time Limits: Not for baking whole or mashing; new potatoes are very waxy. |
| Sweet potatoes | 1:1; sweeter, cooks slightly faster |
| Turnips | 1:1; milder, less starchy |
| Cauliflower | 1:1 for mashed/roasted; much less starchy |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- University of Arkansas Cooperative Extension, Knowing the Types of Potato to Use in Your Cooking (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for potatoes