Yellow Flesh

With their dense, creamy texture and golden flesh color, these rich Wisconsin Yellow Flesh potatoes have a just-buttered appearance. Primarily grown in Wisconsin, Yellow Flesh potatoes are available in late summer and early fall — and are best prepared as a baked, mashed or roasted potato.

  • Molli

    • Usage: Fresh market potato.
    • Tuber Appearance: Round, oval yellow-fleshed tubers with shallow eyes and yellow skin.
  • Ruby Crescent

    • Usage: Fresh market potato with deep, earthy flavor that is best prepared in salads, roasted, or steamed.
    • Tuber Appearance: Slender fingerling with ruby skin and yellow flesh.
  • Sierra Gold

    • Usage: High resistance to hollow heart and brown center. Low incidence of internal and external defects. Resistance to enlarged lenticels. Excellent storage longevity.
    • Tuber Appearance: Creamy yellow flesh with the hearty skin of a russet.
  • Yukon Gold

    • Usage: Early summer variety for fresh market and chipping. Has a buttery, smooth flavor and is best baked or mashed. Has medium to low specific gravity (averaging 1.073), with fair storage qualities.
    • Tuber Appearance: Round to oblong potato with tan, buff or white skin and pink eyes. Flesh is light to medium yellow.
  • Yellow Finnish

    • Usage: Fresh market potato available fall to spring. Have a silky smooth and buttery flavor.
    • Tuber Appearance: Small round potato with golden yellow skin and light to medium yellow flesh.
  • Russian Banana Fingerling

    • Usage: Fresh market potato available late summer to early winter. Has a limited storage life.
    • Tuber Appearance: Long, crescent shape with yellow skin and flesh.