Organic.An Alaskan bred potato variety that produces large fingerling shaped tubers. The dark purple skin and flesh retains its color even when boiled. Its excellent earthy flavor and waxy texture are richly enhanced when barbecued, bringing out the warm woodsy smoke flavor of this delicious tuber. Magic Molly is a late setting and long storing potato that will last gardeners well into spring.
Season: late
Skin color: purple
Flesh color: purple
Flesh type: waxy, firmCulinary uses: baking, mashing, roasting, steaming
Potato, Magic Molly Seed Potatoes, 1 pound
Seed Potatoes: Planting & Harvest Basics
Planting season
Seed potatoes are typically planted late winter through early spring, once the soil is workable and daytime temperatures are consistently above freezing. In the Portland area, that’s often February–March, though planting can continue into early April. Sowing a few on March 17th, St Patrick's Day, is an Irish tradition for good luck, prosperity, and the start of the growing season.Before planting
Each pound contains multiple seed potatoes. If tubers are large, they can be cut into pieces, making sure each piece has at least one strong “eye.” Allow cut pieces to dry for a day or two before planting to reduce rot.How to plant
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Plant pieces 3–4 inches deep, eye-side up
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Space about 12 inches apart
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Rows or containers should allow room for hilling
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As plants grow, mound soil or compost up around the stems (“hilling”) to protect developing tubers from light
Water & care
Keep soil evenly moist but not soggy. Potatoes appreciate consistent watering, especially once flowering begins.Harvest timing
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New potatoes: harvest lightly once plants flower
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Storage potatoes: wait until plants yellow and die back, then harvest
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Cure harvested potatoes in a cool, dark place before long-term storage
👉 For a deeper dive on varieties, containers vs. ground planting, hilling methods, and common mistakes, see the full potato-growing guide on the blog.
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Purple Mashed Potatoes
Ingredients
2 lb. (900 g) purple potatoes , peeled and cut into chunks
salt , to taste
1 cup (250 ml) whole milk
a pinch of ground nutmeg
2 tablespoons (30 g) butter
fresh chives for garnish (optional)
freshly ground black pepper, to tasteInstructions
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Place the purple potatoes into a pot filled with lightly salted water (enough to cover potatoes by an inch or two), bring to a boil, and cook, covered, for 20-25 minutes or until fork-tender.
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Meanwhile, heat the milk in a saucepan over low heat until hot (he milk should not boil). Season the milk with salt and a pinch of ground nutmeg. Add the butter to the milk and melt it. Remove from the heat.
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When the potatoes are cooked, drain them and return to the hot pot (this will help to dry them out). Begin to mash the potatoes with a potato masher, adding the milk mixture gradually until the desired consistency is reached. Season the puree with salt, if necessary.
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Place mashed potatoes in a serving bowl and garnish with fresh chives and some freshly ground black pepper on top.
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