These are table use potatoes.
The plant delivers high yields.
The promoters hoped that the potato’s purple skin would cause it to be viewed as a gourmet potato.
Skin colour fades in storage.
Michigan Purple Potatoes were developed by a Dr. David Douches at Michigan State University from a cross between a potato referred to as “W870”, and Maris Piper potatoes.
Long, Chris and Sieg Snapp. Management Profile for Potato Variety ‘Michigan Purple’. Department of Crop and Soil Sciences, Michigan State University. 2004. Retrieved September 2009 from https://www.msu.edu/~longch/Mich%20Purp.%20factsheet.htm
Michigan Potato Industry Commission. Michigan Potato Research Report 2007. Volume 39. 1 March 2008.