Heirloom German butterball potatoes are known for excellent quality. They are considered to be the “go-to” potato for grilling, broiling, roasting, diced or sliced. German butterball potatoes are a favorite of farmers large and small, for their productivity, flavor and versatility.

German butterball potatoes are medium-sized mostly round tubers with pale yellow skin and a golden flesh. The Russet potato can take on a somewhat waxy appearance. The tender flesh has a flaky texture that takes on a creamy, smooth consistency when mashed. German butterball potatoes offer a rich buttery flavor, and are considered a “butterless” potato because the flavor stands on its own.

Serving Ideas

A German butterball potato’s firm texture holds up well in potato salads and soups, yet it makes excellent creamy mashed potatoes. Roasted, grilled or broiled, German butterball potatoes are considered superb for any application. These heirloom potatoes store well when kept in a cool, dry area.

Geography/History

German butterball potatoes were first introduced in Idaho in 1988 by David Ronniger. This variety of Solanum tuberosum is grown all over the US, and is touted as an “all-purpose” potato.

Seasons/Availability

German butterball potatoes are available from early summer through fall.