If you dream of potatoes that don't get soggy when mashed, don't turn dark in salads and smell like real country food, pay attention to the Gala variety. It not only grows, but pleases: the tubers are even, smooth, with a thin light yellow skin and dense pulp the color of butter. The taste is soft, slightly sweet, without earthy notes, with a slight aroma of freshly cut hay.
What makes Gala special:
- High yield. From one bush you can collect up to 8–10 large tubers, even on poor soil.
- Early maturation. The first harvest is ready 70–75 days after planting; in July you are already frying young potatoes.
- Perfect texture. The pulp is not watery, does not darken when cut, holds its shape well in salads and becomes airy in purees.
- Well kept. Tubers do not germinate quickly and do not wrinkle until spring.
- Disease resistance. It is rarely affected by late blight and scab, especially if planted in a sunny garden bed.
How to grow:
- Choose whole, healthy tubers the size of a chicken egg for planting. Sprout them for 2-3 weeks in a bright place. The sprouts should be strong and as thick as a matchstick.
- Plant in May, when the ground warms up to +8°C. It works best in beds with light, loose soil.
- Do not thicken the planting: leave 30–35 cm between bushes, 60 cm between rows.
- Hill up twice per season. This will protect against greening and increase the yield.
- Water moderately: potatoes like moisture, but not stagnation. Watering is especially important during flowering.
Gala potatoes will become your kitchen favorite. It makes the perfect puree, crispy casserole, tender salad and even baby puree.
