Luckily, all our potatoes this year have been plentiful and good quality, and haven't gone mushy when cooked. we grow a French variety, Rosabelle, as our early crop, although it also keeps well through the summer. But best of all by far in our opinion is Pink Fir Apple, as it is just like an early new potato if lifted in the summer, and it stores beautifully all winter. You can cook it still just like a new potato and it remains firm, and you can add it to stews and cook it gently for a couple of hours, and it STIL remains firm. No contest for us, as the flavour is always superb. And we never try to peel them, just brush them thoroughly under water.
Peanuts
