The potatoes I grow don't seem to come out very waxy. Waxy
varieties like Charlotte are so so. Pink Fir works well but
Kidney (Jersey Royal) have come out "fluffy". Ulster Chieftain
last year were so fluffy they could only be mashed. Are there
factors beyond variety that influence waxyness?
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
Wasdale-Lake district-Thames path-London "http://www.fellwalk.co.uk" -- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap