The Kolpashewsky potato variety is a medium-early table variety of Russian selection, maturing in 65 to 80 days. Tubers have an elongated-oval shape with pink skin and white flesh, medium-depth eyes, and a pale red-violet flower. The average weight of marketable tubers ranges from 100 to 110 grams, and the number of tubers per plant varies from 7 to 12. Yield reaches 280–390 centners per hectare, with a marketability of about 85–90%.
The variety is characterized by high starch content — from 15 to 18% — which ensures good taste and versatility in culinary use. Kolpashewsky potato is suitable for boiling, baking, and making puree, belonging to the culinary type CD. Tubers have high storability — about 92% — allowing them to retain quality for extended storage.
Kolpashewsky is resistant to mosaic viruses and potato cancer (pathotype I), but moderately susceptible to black leg and rhizoctonia. It is also prone to infection by common scab and late blight of foliage and tubers. Despite this, it maintains high productivity and tuber quality. The developer of this variety is the Federal Scientific Center for Agrobiotechnology of the Siberian Branch of the Russian Academy of Sciences.
