Instant Mash Potatoes
Joan
Unfortunately, no matter how gently I cook them, they burst all over
the pan and I get mash. Also unfortunately, I can't remember what
type they are. I went to the garden centre for Pink Fir Apple, after
seeing all the good reports here, but they didn't have any so I got
something else pink. Can it be something to do with the way I've
grown them?
Also, I planted loads of the same variety in the garden but a lot of
the stems have fallen over and the foliage looks like it's been in a
fire - all black and curled. I've been earthing them up with compost
from the compost heap which looked very good. What can it be?
Heeeelp!!
Joan
Neason
1. Some varieties of potatoes, even the redskinned ones, boil up as
mash, and are good to eat that way. They are often good baked or fried
as well. But they aren't any good as a boiled potato. The varieties I
have available to me are different that your's so I won't be specific
about variety. But I grow some for boiling, some for mashing and some
for baking.
2. Sounds like you have a blight disease on your outdoor potatoes. If
the spores from the leaves are washed into the soil by rain and come in
contact with the tubers then they will rot in storage (as happened in
the great Irish potato famine). Blights are worse in some years than in
others, and different types of blight have different effects. Recently
a more virulent form of blight has become endemic in many parts of the
world.
If you haven't had much rain (although from what I hear the U.K. has
been innundated) then the tubers should be fine for some time, although
you won't get as much yield as a blight-free crop.
Steve (Maritime...)
Alan Gould
<jo...@rileyk.globalnet.co.uk> writes
>I planted some potatoes in tubs in May and am just eating them.
>Unfortunately, no matter how gently I cook them, they burst all over
>the pan and I get mash. Also unfortunately, I can't remember what
>type they are. I went to the garden centre for Pink Fir Apple, after
>seeing all the good reports here, but they didn't have any so I got
>something else pink. Can it be something to do with the way I've
>grown them?
>
>Also, I planted loads of the same variety in the garden but a lot of
>the stems have fallen over and the foliage looks like it's been in a
>fire - all black and curled. I've been earthing them up with compost
>from the compost heap which looked very good. What can it be?
>Heeeelp!!
>Joan
We'd put it down more to tuber maturity than either the variety or your
cooking. You've cropped them in 8-10 weeks, which is very fast, so the
texture may not have had time to consolidate.
--
Alan and Joan Gould
Alan J Holmes
Alan Gould <al...@agolincs.demon.co.uk> wrote:
>In article <35bda260....@read.news.global.net.uk>, Joan
><jo...@rileyk.globalnet.co.uk> writes
>>I planted some potatoes in tubs in May and am just eating them.
>>Unfortunately, no matter how gently I cook them, they burst all over
>>the pan and I get mash. Also unfortunately, I can't remember what
>>type they are. I went to the garden centre for Pink Fir Apple, after
>>seeing all the good reports here, but they didn't have any so I got
>>something else pink. Can it be something to do with the way I've
>>grown them?
>cooking. You've cropped them in 8-10 weeks, which is very fast, so the
>texture may not have had time to consolidate.
I generally reckon to start digging at 14 weeks from planting,
even then I tend to first pick from the roots, rather than
digging up the whole plant, that gives the small potatoes a
further chance to grow.
--
Alan G4CRW, Ex FAA, RNARS and others!
Here I sit, giving the world the benefit of my words of wit and wisdom!
What an exciting life I lead!(:-)
MuckEpup
jo...@rileyk.globalnet.co.uk (Joan) writes:
>Unfortunately, no matter how gently I cook them, they burst all over
>the pan and I get mash.
I have had this problem with shop-bought spuds, even varieties that are
supposed to be good for boiling!
Has the erratic weather this year had any part to play in it?
Kay
>I planted some potatoes in tubs in May and am just eating them.
>type they are. I went to the garden centre for Pink Fir Apple, after
>seeing all the good reports here, but they didn't have any so I got
>something else pink. Can it be something to do with the way I've
>grown them?
I'd have thought it was more likely to be the variety. Potatoes tend to
be classed as either 'floury' or 'soapy' - the one you have sounds
distinctly floury!
I have a wolunteer that appears every year and is *so* floury that
without butter it is inedible. But with butter it is heavenly.
>
--
Kay
k...@scarboro.demon.co.uk
Neason
One of the varieties I grow (called "Red Gold") is extremely floury, but
the taste and texture of the mash does not require any additives at
all. Even though it's somewhat succeptible to blight, I always grow
some.
Steve (Maritime...)
Jon S Green
> In article <35bda260....@read.news.global.net.uk>, Joan
> <jo...@rileyk.globalnet.co.uk> writes
> >I planted some potatoes in tubs in May and am just eating them.
> >Unfortunately, no matter how gently I cook them, they burst all over
> >the pan and I get mash. Also unfortunately, I can't remember what
> >type they are. I went to the garden centre for Pink Fir Apple, after
> >seeing all the good reports here, but they didn't have any so I got
> >something else pink. Can it be something to do with the way I've
> >grown them?
> We'd put it down more to tuber maturity than either the variety or your
> cooking. You've cropped them in 8-10 weeks, which is very fast, so the
> texture may not have had time to consolidate.
One other point: about a week before you intend to crop, cut off the
haulms, almost back to soil level. This hardens off the tubers. When
you do unearth them, leave them out to dry for about an hour, to 'set'
the skins. Then store them somewhere cool, dry and dark.
Jon
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Alan J Holmes
Neason <Rebecca...@foxinternet.net> wrote:
Stuff deleted:-
>One of the varieties I grow (called "Red Gold") is extremely floury, but
>the taste and texture of the mash does not require any additives at
>all.
But you can't eat mashed potato _without_ butter!
David
<jo...@rileyk.globalnet.co.uk> writes
>I planted some potatoes in tubs in May and am just eating them.
>Unfortunately, no matter how gently I cook them, they burst all over
>the pan and I get mash. Also unfortunately, I can't remember what
>type they are. I went to the garden centre for Pink Fir Apple, after
>seeing all the good reports here, but they didn't have any so I got
>something else pink. Can it be something to do with the way I've
>grown them?
>
>the stems have fallen over and the foliage looks like it's been in a
>fire - all black and curled. I've been earthing them up with compost
>from the compost heap which looked very good. What can it be?
>Heeeelp!!
>Joan
I had this problem with Epicure last year. The potatos broke up a couple
of mm under the skin and turned to mush. In the end I steamed them.
There was still a slight separation in the flesh but at least I didn't
pour most of my spuds down the sink when I strained them.
I posted it but IIRC no one came up with any suggestions. The Nicole
that I have harvested this year have been fine so I put it down to the
conditions last year.
--
David Sinfield (Surrey, UK)
Oh no they killed Kenny.
Neason
Sorry, can and do. (Although I like butter.)
Steve
Jon S Green
> Alan J Holmes wrote:
> >
> > In article <35BD13...@foxinternet.net>,
> > Neason <Rebecca...@foxinternet.net> wrote:
> >
> > Stuff deleted:-
> >
> > >One of the varieties I grow (called "Red Gold") is extremely floury, but
> > >the taste and texture of the mash does not require any additives at
> > >all.
> >
> > But you can't eat mashed potato _without_ butter!
>
> Sorry, can and do. (Although I like butter.)
Likewise, mostly because my missus (when she's making the mashed spuds)
is trying to keep me slim and svelte. Bit of a lost cause, that, but I
admire her tenacity. ;-)
Now, when _I'm_ making them, that's when you find out why they're known
as _creamed_ potatoes ... um, maybe that's why she usually insists on
doing them herself ...
David
Mash a quantity of potatos with olive oil, how much you use depends on
your taste but I like lots, perhaps a quarter by volume. Finely chop
some garlic. Again this will depend on taste but I use about 1 cloves
per 2-3 spuds. Mix the garlic with the mash.
Put a couple of scoops of mash on a small plate and use a fork to shape
it into mounds. Leave the fork marks in it. Put it in the fridge until
cold.
To serve pour some more olive oil over the top, scatter on some black
olives and eat with crusty bread.
After eating breathe carefully, you'll be able to stun a horse at 50
paces.
--
David Sinfield (Surrey, UK)
Not clever enough to make up a sig
and too proud to steal one.
Chris French
<Da...@sinfield.demon.co.uk> writes
>Time for the skordalia recipe perhaps:
>
Sounds yummy.....
--
Chris French and Helen Johnson
Leeds
Email address valid for at least two weeks from posting
Neason
Steve (Maritime...)