German Butterball potato
Solanum tuberosum 'German Butterball' · Tuber
Top 10 pairings
German Butterball is a late-maturing, gold-fleshed heirloom-style potato prized by cooks and farmers'-market growers for its dense, creamy, genuinely buttery texture — a knobbly oval tuber with lightly netted golden-tan skin and deep yellow flesh that bakes, mashes and roasts to a rich, fluffy finish.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
These cues are Potato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow