texture of potatoes

Nothing wrong with your growing
the spuds just need to be steamed or cooked for a very short while, much less than shop bought ones, that's all. Watch them like a hawk until you have worked the timing out...mine are currently taking only 8 minutes to boil whole small ones. This means I have to put my beans on first cos these are taking longer than the spuds :blink:
Strange but true

Fresh potatoes are so much quicker to cook.  If I'm boiling them, I tend to turn the heat off after 5 to 10 minutes depending on size and allow them to finish in the heat of the water.  It saves fuel as well so that's got to be bonus. 

Mine are ready at about 10 minutes.

Can I recommend the old Welsh recipe of Potes caws.
 
Boil potatoes with an onion.

A few minutes before they are ready add grated cheese, milk (one third of the amount of water in the pan), salt and pepper.

Serve in a bowl with fresh bread. Yummy

A suggestion for future years (and if you have the space).  I bought about 5 bags of pre-packed seed potatoes from the garden centre.  A little more expensive than buying in other ways I know but for this experiment well worth it.

Each bag contained a different variety.  I then planted each variety at a slightly different time to give me a continual crop and also because I'd selected first, second earliers, main crop etc.

I made sure I noted which rows were which variety and I'm now starting to harvest them as I need them.  I'm keeping a note of which I harvest and what the family think of them and how well they cook with different methods.  So far I've decided I won't try Sharpe's Express again as I found them too 'floury' when cooked for mashing but I will grow Wilja again as they're popular with the family for roast and  baked.  I have not relied on what the bags they came in say as I'm finding it's really down to personal taste and likes and dislikes,

When I come to get my seed potatoes next year I should know which ones to grow and which to avoid.

This probably all sounds very basic and common sense to you old hands but to a novice it's all part of the steep learning curve!

trying different varieties, is of course a good idea, but be aware that weather conditions may affect taste, consistency and yield! Just to put a spanner in the works

Let them age a little in a cool, dark place for about three weeks. They'll cook differently, and taste better (ducks under parapet to avoid being pelted with rotten spuds by everyone who likes theirs 'fresh').

in agreement with everyone else...it depends on the variety of spud. the more floury they are, the more they may disintegrate.  i steam mine in a metal veg steaming basket.  it also makes me feel that I am not losing any goodness into the water.  the most amazing potato i have grown in recent years was sarpo axona.  they were described as having a high dry matter content, which was something of an understatement. eating them was like having all the moisture sucked out of your mouth. I had a couple explode in the oven when I stuck a fork in.  I am not selling them am I? they were fantastic and I loved them... they just needed plenty of butter on them. Additionally, the slugs didn't touch them which on my plot makes them a miracle crop.....