Wash the Yukon Gold potatoes
Peel them if desired
Cut them into even pieces if cooking faster
Place them in a pot and cover with cold salted water
Bring the water to a boil
Reduce to a simmer
Cook until fork-tender, about 15 to 20 minutes for chunks or 20 to 25 minutes for whole small potatoes
Drain the potatoes
Serve as desired
For roasting, toss with oil, salt, and pepper
Roast at 425°F until golden and tender, about 25 to 35 minutes
For mashing, boil until tender, drain, and mash with butter and milk
For pan-frying, parboil first, then cook in a skillet with oil or butter until browned
For steaming, place in a steamer basket over boiling water and cook until tender