Kerr’s Pink


Kerr’s Pink was originally bred in Scotland in 1907 but within a decade had been exported to Ireland where it quickly became established as a staple variety. With a light pink skin and a cream coloured flesh they have a floury texture making them perfect for mashing, roasting, wedging and baking. They can also be boiled or steamed but be sure to keep an eye on them as they will break up easily.

See our blog for some recipe inspiration: Colcannon.

* Please note: these are not certified seed potatoes. They’re not sprayed with chemicals so will grow if given the chance but we’ve grown them for eating. We recommend planting them in your oven, not in the garden! *

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