Could they be Yukon Gold? I have saw them labeled Butter potatoes in some stores.

Probably only contacting the supplier will get you the name of the specific variety. There are many different varieties called "butter" and many have gold as part of their name.

Yukon Gold (the most common)
Alby's Gold
Charlotte
Crackled Butterball
German Butterball
Rose Gold

are just a few of them that are available to grow in the home garden.

Dave

Typical! So annoying when people don't include varieties. (I know, I know... not everyone grows potatoes off supermarket shelves. NO EXCUSE.)

Tonight we'll see if they're delicious, then investigate further.

No contact info on the label?

Dave

I've fallen in love with the yellow potatoes they have been selling here in S. Central PA; never noticed them much until a few years back, and finally tried some. I notice they do not seem to last as well for me as some other kinds, but their texture and taste is so far superior to any I had before that they are now my potato of preference.

They seem to do well whether microwaved or boiled, but I think they do better microwaved than other kinds I have tried.

They are probably Carola aka German Butterball. Whatever they are, put a few in a sunny window to green up and plant them. My favorite potatoes last year came from the supermarket. The little blue potatoes in a microwave-ready bag grew out to the loveliest blues I've ever grown.

German Butterballs are not smooth. They have a skin almost like a russet, but yellower, and yellow flesh. I grow them -- I love them!

Hi, i bought the same potatoes. They didn't seem to be Yukon gold. This was evident when i made potato salad. The potatoes were very watery. So what ever they are, avoid using them in potato salad.

Hmm....I have never found yellow/butter/Yukon Golds to be watery at all. They tend to be the type of potato I use for everything other than bakers (I use russets for those). I made a potato salad with them for the Labor Day weekend and it was perfect!!

Maybe you just over cooked them?

I have read a long while about the glycemic index - one website's info: "EarthFresh has moved its growing operations (formerly just in Canada) to the Southern U.S."

Place cubed potatoes into hot (not boiling) water, and then bring to a boil.

Cook until al dente (about 5 minutes after they boil). Potatoes should be cooked through but firm.....

https://www.eatlivetravelwrite.com/2017/05/a-fresh-twist-on-potato-salad/

Florida appears to only have three Yellow fleshed varieties in commercial production. https://edis.ifas.ufl.edu/topic_potato_varieties Yukon Gold, Peter Wilcox (Purple skin) and Fabula.

More potato talk: Best for Baking – Russet Potatoes - The bright, white flesh of a Russet potato becomes fluffy and dry when cooked.

Best for Mashing – Yellow Potatoes - With a medium starch level, yellow potatoes have a subtly sweet, buttery flavour.

Best for Roasting – Red Potatoes - The lower starch content and waxy texture of red potatoes allows them to hold their shape after cooking.

Best for Boiling – White Potatoes - White potatoes hold their shape after cooking. With a delicate, thin skin, there is no need for peeling.

?? :)