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Masquerade potatoes are medium, oval tubers, roughly 7 centimeters in diameter. This bicolored potato has dominant spots of purple and patches of light gold coloring surrounding the eyes. Masquerade potatoes have firm and moist white flesh and when cooked, offer a creamy and buttery flavor.
Masquerade potatoes are available in winter.
Masquerade potatoes, botanically classified as Solanum tuberosum, are the natural result of crossing two older varieties. These potatoes resemble a small Yukon gold wearing a purple mask, hence the name, Masquerade. They are also known as Pinto potato or Zebra Striped potato.
Masquerade potatoes are a good source of vitamin C, potassium, and antioxidants.
Masquerade potatoes are best suited for cooked applications such as roasting, baking, boiling, mashing, steaming, frying or sautéing. To maintain the stunning effect of their unique coloration, keep them whole with the skin on and simply bake with a drizzle of oil and salt. Masquerade potatoes are also excellent boiled and put into soups, fried into hash browns, or baked and served alongside roasted vegetables. Store Masquerade potatoes in a cool, dry, and dark place.
Masquerade potatoes currently have a Plant Variety Protection pending. Currently, they are only available for home garden use on seed websites and growers must purchase the rights to grow this variety.
Masquerade potatoes were first developed by the potato breeding program at Colorado State University’s San Luis Research Center. These potatoes are the natural result of breeding two older varieties together and were not genetically modified. When yellow and purple skinned potatoes were first introduced to the market around 2010, Weiser Family Farms of Bakersfield, CA were among the first in their cultivation. Today this variety can be found on seed websites for home garden use and in specialty grocers and farmers markets.