Tucker Farms, Inc.
Certified Seed and Tablestock Potato Varieties
Superior Superior
Parentage: B96-56 x M59.44
Released: 1961
Breeder/Agency: Gustav Rieman, Univ. of Wisconsin, Madison

After wide commercial production for more than 50 years, Superior is still a highly regarded variety with well-known performance. It is sometimes used as the standard for early-season white potatoes. In some circles, Superior is a standard baking variety.

Production Characteristics
  • Maturity: Early
  • Yield: Medium (250 to 350 cwt/a, marketable). Sensitive to low pH.  Few pickouts
  • Tuber set: Medium, set deep in the hill on short stolons which separate easily at early harvest dates
  • Nitrogen: 160-180 lb/a (mineral soils); 100 lb/a (muck)
  • Specific gravity: 1.078 to 1.081
  • Diseases: Resistant to net necrosis, pink rot and common scab. Susceptible to golden nematode Ro1, blackleg, fusarium, PVLR, PVX, PVY, verticilium wilt, pressure bruise, late blight, early blight, CPB
  • Storage: Stores well, even though it has a short dormancy
  • Market: An early season, round white for the fresh market directly from the field. Acceptable for chipping out of storage
  • Advantages: Moderately high yield potential with minimum losses to skinning during harvesting and grading. Tubers size early with few internal defects. Can be grown in the South where it tolerates moderate temperatures if planted early
Physical Characteristics
  • Plant
    • Habit/canopy: Medium-sized plants with erect to spreading habit
    • Medium plants. Erect to spreading vines
    • Inflorescences: Pale lilac flowers with white tips and stripes extending to the center; sets open-pollinated fruit, i.e. seed balls
    • Leaves: Dull yellowish green, open, small
  • Tubers
    • Shape: Round to oval to oblong; smooth shaped; uniform size
    • Eyes: Medium shallow, evenly distributed
    • Skin color/texture: Buff color, smooth to slightly flaked texture
    • Flesh: White with no secondary colors
Culinary Characteristics
  • Taste/flavor: Good.
  • Texture after cooking: Fairly firm, dry, may slough after boiling. Moderately dry when baked
  • Uses: Excellent mashed, baked and chipped. Some consider Superior a standard for baked potatoes. Also good scalloped, steamed, fried, roasted