On Fri, 10 Nov 2006 12:47:44 +0000, jane wrote:

On Fri, 10 Nov 2006 03:07:42 GMT, bigjon
wrote:

~On Thu, 9 Nov 2006 20:54:55 +0000, Rachel Aitch wrote:
~
~ Hi Folks,
~
~ Quick question: one of my clients (I'm a professional gardener, but
~ don't hold that against me) asked me why his entire potato crop, of
~ various types, turned to mush as soon as they were put into boiling
~ water.
~
~ I have no idea!!
~
~ Desperate to preserve my reputation, I turn to you (picture me with
~ hands out, pleading) for suggestion...
~
~ Rachel Aitch
~
~It's probably to do with the water content - if, say, the pots got heavily
~frosted in the ground, or even frozen, they will cook up really soft and
~mushy....

Yes, it is water content.
In years when we don't get much rain, the potatoes have a higher
percentage of dry matter, which makes even well-known 'waxy' potatoes
go 'floury'. And the flourys are even drier. This means nearly all
spuds will fall on boiling. Did your client have a very dry veg plot
this year?

I suggest steaming - it does help a bit. Or chips. Or roast potatoes.
(Both do best with floury potatoes).

Or resolve yourself to having gloopy mash. :-)


jane

Chiltern Hills, 140m above sea level.

Please remove onmaps from replies, thanks!

i don't have a problem - my pots are from tescos....
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