[john and kev]

Hello there, how are you all. John and Kev here new guys on the allotment.
We have grown several varieties of potatoes and started to lift some of them.
To date all of the varieties we have lifted and boiled have just gone to mush.
Steaming same result but more left to mash, but even this was very dry mash even with loads of butter and milk.
Did try roasting some (last resort - dreadful so dry and hard.

Varieties cooked so far with same results - International Kidneys.
Pentland Crown Saxon Esteme.
Can anyone offer a reason or suggest if we have done something wrong.
Many thanks
John

[Yorkie]

Hi John and Kev, and welcome to the forums 

Normally the problem is boiling, and the solution is to steam - but I see you've already tried that.

I'll move you over to the Cooking etc forum as it's about cooking 

Feel free to pop back into the Welcome board to tell us more about your lotty ('cos we're nosy like that    )

[Poolfield2]

I've had the same problems so if anyone comes up with the answer I'll be glad to hear it.  I've found peeling them helps them not to explode when steamed but like you I found them dry so I ended up with loads of milk in the mash and loads of gravy on the roasts

Are any of the varieties you have grown waxy? Are they any better? Why don't chemical ridden shop bought ones like that?

[jjbull]

some of mine did this but the longer they had been stored in the fridge the less they seemed to break apart when cooked

[PAULW]

here is a chart from Tuckers that give you the uses for differant spuds

http://www.tuckers-seeds.co.uk/?catid=5

[Poolfield2]

I dug up the last of my spuds today and they were bright LILAC I can't remember what  variety I planted now I bought them for their blight resistance but they steamed well, I had to peel tonights ones as they were the scabby sluggy ones. They taste fabby too!

[flowerpower]

We had some pots like that last year. Dunno why. Best bet is to par steam them in a saucepan with metal lid and handles, then drain and put with lid on into low oven to finish cooking and to dry them off. Sadly only option was to then mash them, but they had lost the watery taste.

Good Luck. Sorry I don't have the reason why.... Our spuds are fine this year.