Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time.