Comparison · cultivar
Potato cultivars: Russet Burbank vs Maris Piper vs Yukon Gold vs King Edward vs Désirée
Compare well-known potato cultivars by type, origin, maturity, and use.
| Dimension | Russet Burbank | Maris Piper | Yukon Gold | King Edward | Désirée |
|---|---|---|---|---|---|
| Parent crop | Potato | Potato | Potato | Potato | Potato |
| Type | Cultivar | Cultivar | Cultivar | Cultivar | Cultivar |
| Origin | United States (russeted sport of the earlier "Burbank" potato), United States | Cambridge, England (Plant Breeding Institute), United Kingdom | Ontario, Canada (University of Guelph), Canada | United Kingdom (England), United Kingdom | Netherlands, Netherlands |
| Maturity | Maincrop (late / long-season) | Maincrop | Early to maincrop | Maincrop | Maincrop |
| Growth habit | Herbaceous annual with vigorous, indeterminate haulm; long, blocky to cylindrical tubers borne on underground stolons. | Herbaceous annual; tubers borne on underground stolons, typically oval with cream skin and shallow eyes. | Herbaceous annual; tubers borne on underground stolons, typically round to oval with shallow eyes. | Herbaceous annual; tubers borne on underground stolons, typically oval with a party-coloured (part-pigmented) skin. | Herbaceous annual; tubers borne on underground stolons, typically oval with red skin and pale-yellow flesh. |
| Registry status | historical | listed | historical | historical | listed |
| Intended use | Processing (French fries), Baking, Table | Chips / French fries, Roasting, Mashing, Table | Table (boiling, baking, mashing), Roasting | Roasting, Baking, Mashing, Table | Table (boiling, roasting, mashing), Chips / French fries |
| Quality traits | Netted brown russet skin, White flesh, Floury / mealy cooked texture, High dry-matter (high specific gravity) content, Long, blocky tuber shape | Cream / pale flesh, Floury cooked texture, Versatile: well regarded for chips and roasting | Yellow flesh, Thin, smooth yellow-buff skin with shallow pink eyes, All-purpose cooking texture | Party-coloured skin (creamy-white with pink/red patches), Cream / pale-yellow flesh, Floury cooked texture | Red skin, Pale-yellow flesh, Firm, versatile texture (a moderately floury all-rounder) |
Methodology
Cooking/agronomic behaviour read from each entry.
Limitations
- Cooking and agronomic behaviour is region- and season-specific.
- No yield or resistance ranking.
Sources
This article draws on the following authoritative sources. See our sources & methodology for how they are selected.
- [1]GRIN-Global / National Plant Germplasm System (opens in a new tab)Authoritative
USDA Agricultural Research Service (ARS)
- Type:
- Official registry
- Jurisdiction:
- United States / Global
- Accessed:
- 2026-07-12