Spuds!

catz747

cathy2702 wrote:

Thanks everyone, I was so embarressed asking that question

Cath

Oh don't be embarrassed, I'm going to learn to cook from scratch & getting the most basic of basic cooking books Sure I will have lots of questions to ask

dannahaz

Some years ago the Potato Marketing Board produced an excellent wallchart which showed which varieties were good for which purpose.

Here are some of the ones it recommends for boiling:
Cara, Carlingofrd, Desiree, Estima, Nadine, Romano, Sante, Saxon and Wilja.

Hope that helps

catz747

http://www.britishpotatoes.co.uk/variety.asp

Rikki

cathy2702 wrote:

I think I prob am boiling them too quick, I would put them quartered in a saucepan and add boiled water to them, but would simmer them for 15 - 20 mins, I'm going to try all tips as above, I'm actually potato deprived now as I always avoid making them hehe

Thanks everyone, I was so embarressed asking that question

Cath

All root vegetables should be brought to the boil from cold water.

Rinse your potatoes and cover with cold water, bring to the boil and then time.

jillie1974

depends on the type of potato as some are more floury etc..
new spuds i do in microwave always delish!!