On Mon, 31 Oct 2011 10:48:42 -0500, heyjoe > wrote:

>May be just me and how I do things, but Yukon Golds go greenish faster
>than reds or russets. I'm guessing the thin, pale skin has soemthing to
>do with. Doesn't seem to matter which brand or retailer I get them
>from, Yukon Golds have a shorter shelf life for me. In spite of that,
>they are my go to potato.

Same here, even when stored in a cool, dark garage.

-- Larry