On 21/10/2013 14:34, Baz wrote:
Jeff Layman wrote in
:
On 18/10/2013 16:58, Baz wrote:
My main maincrop, Maris Piper will remain hard no matter how long I
boil them.
I have some other varieties that are OK. but I have loads of Maris
Piper. I don't suppose there is anything I can do about it. It is
going to be a huge waste.
Some people on the allotment are going to store theirs hoping that a
bit of coolness or whatever might sort it.
Should I write them off? Or store them in the unlikely event that
this would fix them.
Cheers
Baz
Try grating them and turning into potato cakes or Rösti. Maybe try
them as hash browns.
Rösti works, and I have never tried it before. Very nice when fried and
then grilled with cheese on top then tomatoes. Yum.
I'm glad I started this thread, I was going to compost them.
Also, what happens if you microwave them (spear with a fork in several
places first!)?
The microwave does not even touch them after 5mm deep. Then the skin goes
hard after a bit more time, and the rest is solid.
I know to spear with a fork in several places first, I had a mini-explosion
years ago. Took me ages to clean up the inside the microwave afterwards 
You haven't lived until you've had an egg explode in the microwave!
Thanks, Jeff, for your ideas, much appreciated.
You're very welcome, Baz. But if you eat a lot of Rösti you might end
up needing some longer belts!
I thought of another possibility, but it may not be worth the effort
(although, like me, you no doubt hate waste). Seems to me that the MPs
won't cook deeply - particularly from your microwave experience. Could
I suggest using a food processor or something similar to liquidise them.
Then maybe squeeze out some of the fluid (if necessary - depends if
they are dry as well as hard). Then spread out on a microwavable dish
to 5 - 10 mm, cover with clingfilm and microwave for a few minutes until
cooked. That /might/ turn them into instant mash. Could be suitable
anyway for Cottage or Shepherd's pie. It might also be possible to use
the liquidised potatoes to thicken a stew or casserole. You could still
use swedes, parsnips, and carrots for chunky veg, but the potatoes would
be in the thick liquid rather than as chunks.
--
Jeff