Ingredient substitution guide
Best substitutes for yellow potatoes
Best swap for yellow potatoes: Yukon Gold potatoes, 1:1; the most common yellow variety.
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 Yellow Potatoes?
The best swap for Yellow Potatoes is Yukon Gold Potatoes, 1:1; the most common yellow variety. Another option is Red-Skinned Potatoes, 1:1; waxy, holds shape well. A third option is Russet Potatoes, 1:1; starchier, fluffier when cooked. The table below also lists Potatoes, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Yukon Gold potatoes | 1:1; the most common yellow variety |
| Red-skinned potatoes | 1:1; waxy, holds shape well |
| Russet potatoes | 1:1; starchier, fluffier when cooked Limits: Potato salad, soups or stews, where a waxy potato that stays firm works better. |
| Potatoes | 1:1; any all-purpose potato works, texture varies slightly |
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)
- Potatoes USA, Potato Types (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.