German Butterball Seed Potatoes – Award-Winning Buttery Heirloom

An heirloom yellow potato with rich, buttery flavor and golden flesh. German Butterball produces round to oval tubers with light tan skin and outstanding storage quality. Excellent for roasting, mashing, and soups. Late-season maturity.

German Butterball is an award-winning heirloom potato famous for its deep buttery flavor and creamy golden flesh. Tubers are round to oval with light netted tan skin and rich yellow interiors that hold their color after cooking.

This is a late-season storage potato, producing high yields and storing exceptionally well through winter when cured properly. Texture is moist-creamy, making it ideal for roasting whole, mashing silky smooth, or simmering in soups and stews.

✔️ Variety Features

• Heirloom yellow potato with true buttery flavor
• Light tan skin with golden yellow flesh
• Round to oval tubers
• Excellent storage quality
• Outstanding flavor and texture
• Late-season harvest

📍 Where German Butterball Grows Best

German Butterball thrives in:

• Northern and temperate climates
• Gardens, raised beds, or small farms
• Loose, well-drained loam or sandy loam
• Slightly acidic soils (pH 5.0–6.5)

It is well known for:

• Strong plant vigor
• High yields
• Great long-term cellar storage

Avoid poorly drained heavy clay without amendment.

🌱 When to Plant

Plant once soil temperature reaches 45–50°F.

• Cold climates: 2–3 weeks before last frost
• Mild climates: early spring
• Warm climates: late winter to early spring

Spacing:

• Depth: 3–4 inches
• Spacing: 10–12 inches apart
• Rows: 30–36 inches apart

Hill plants as they grow to protect tubers and increase yields.

📏 Days to Maturity

Approximately 100–120 days (late-season variety)

🍽️ Kitchen Use – Menu Idea

Crispy-Roasted German Butterball with Herbs

• Toss halved potatoes with olive oil, salt, pepper, and rosemary
• Roast at 400–425°F until crisp outside and creamy inside
• Finish with butter and flaky sea salt

Also excellent for:

• Buttery mashed potatoes
• Chowders and creamy soups
• Pan-fried breakfast potatoes
• Potato-leek soup