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Does anybody have any solutions or ideas. I seems whichever variety of potatoes I grow they seem to break-up very quickly when being boiled, it seems they are too dry internally.

The waxier the spud the less likely it is to break up... but OH can split PFA...
The Alan Romans data is a good starting point having a specific disintegration score the fresher it is also affects it... tried steaming? It is supposed to work...
:-\

Yes, steaming does help.
For AGA owners, from cold in the bottom oven.

I had problems with potatoes breaking up last year.  I found out by experimenting that it is better if the potatoes are just simmered very gently and taken off the heat and out of the water as soon as they are ready.  I must admit I had not had this trouble in previous years so maybe it had something to do with the dry summer. 

In August I visited my niece Prink13.   She introduced me to microwave bags and the potatoes didn't seem to break up in those.  They are much more convenient and quicker to use and the bags can be re-used over and over again.   ;D

I have the same problem, but I now steam all the potatoes I would normally have boiled.  They steam in the same time it would take to boil and don't break up except for a little around the edges.

SP

Steaming  is  probably the solution, but when I first boiled mine a year ago they all broke up, I didn't realise then that they didn't need no where as long to boil as supermarkets, so I boil then simmer cos I always forget that they are on, they seem alright  now without steaming.   :) :) :) ;D ;D

I steam mine and, like kev, find home grown spuds need far less cooking time than shop bought ones ::)
Was looking at a fusty 1950s book on growing and cooking veg. It had two sets of instructions: a) steaming for new potatoes and b) boil and steam for old and floury spuds. The suggested method for flouries was to cut them into roughly equal shapes, boil until nearly tender, turn off heat, drain, *clap the lid on and wait 10 mins for the spuds to finish cooking in their own steam. This is exactly how my Nanna used to cook her floury spuds too 8)

*this is where you add mint if you want to

I had this problem with my Lady Balfour. They seemed to go to mush round the outside when boiled even though they were still hard in the middle. I grew Desiree as well and they were fine.

I never boil potatoes!! Microwave them in a covered container for about 8 Minuit's. That is it! And you do not lose any of the flavour as you would if you boiled them. If you do not have a microwave, then steam them.

thanks for all the suggestions.

Or stick to jacket spuds

could allways mash them with a little butter & milk

I do mine in the microwave - they come out lovely!

Louise

Makes you wonder why the supermarket ones do not break-up?

Quote from: okra on January 14, 2007, 16:14:22
Makes you wonder why the supermarket ones do not break-up?

If you treated your spuds to loads of fertiliser and fortnightly sprays against disease they might not break up but that seems a bit of a price to pay for the tasty ones you grow in the garden.

I hope you aren't peeling them - the majority of the nutrients are just under the skin and are removed in pealing, The skin helps keep them together when steamimg and produces a texture that I like on chips and roasts and the skin is a key part of a baked spud.

Phil

BTW Visit http://www.bbc.co.uk/radio/noscript.shtml?/radio/aod/solent_aod.shtml?solent/georgina_windsor" and fast forward to 1:18min in to hear all about the Whitchurch Potato Festival for the next week

Wash them well, then boil them without peeling. There done when the skins have started to burst open. The skins then peel off easily - or you can eat the skins aswell. My OH is Irish - and thats how her mum cooks them all the time.