Spuds which won't cook

(31 Posts)
Jux Sun 18-Nov-12 14:38:30

Over the last few weeks we are increasingly experiencing spuds which won't cook, by which I mean they don't soften when boiled, but remain stubbornly as hard as they were when raw - same consistency.

3 different varieties. Harmony, Albert Rooster and Fianna. That has exhausted our town's choice. It is too late (and we are too hungry) to get in car to search for different spuds further afield, now, so we'll make the best that we can of it for now.

Incidentally, we have friends who have complained of this phenomenon recently, too.

Anyone any idea what is going on? Is it to do with the awful summer? The lack of bees? The Dark Lord has uttered a spell and ruined the potato crops, or lowered the boiling point of water? wink

Jux Wed 21-Nov-12 23:25:16

That's a good idea, using a pressure cooker. I think dh has chucked ours out, but I'll go through the cupboard and see.

PolterGoose Argentina Wed 21-Nov-12 20:17:23

I've been using my pressure cooker to cook potatoes recently, they do cook through very evenly and make a darn good mash grin

Jux Mon 19-Nov-12 23:09:16

We don't have an Aldi sad

The Fianna spuds I got yesterday did cook OK - they seemed to be still quite hard after boiling for 15mins, but we bunged them in the oven for roasting anyway and kept our fingers crossed. They were pretty nice actually.

Now I have a feeling that Fianna spuds originated in Holland. Maybe they're the ones you're talking about, Newforestpony?

So, the bad summer is responsible. Too wet, not enough sun. Now I want to know the chemistry grin

ethelb Mon 19-Nov-12 23:03:34

We had this problem with corn on the con. It started to burn before becoming vaguely edible.

Catsmamma Mon 19-Nov-12 22:36:45

i do it the other way....drain potatoes, butter and cream in to the hot pan, then rice the potatoes over the top and mix after.

MinnieBar Mon 19-Nov-12 22:32:49

Ah ok, thanks!

Might dig it out next time…

BIWI Cote D'Ivoire Mon 19-Nov-12 22:20:52

Yep - rice potatoes, then add large knob of butter, season and a splosh of milk/cream.

MinnieBar Mon 19-Nov-12 22:19:55

Ooh we had this last week.

I've got a ricer in the cupboard that I'm not sure I've ever used - don't you need to add milk/butter?? confused

Ponders Mon 19-Nov-12 22:18:01

I don't know where Aldi are getting theirs from then, but they have a British label & they are absolutely sound

Catsmamma Mon 19-Nov-12 22:14:50

yes to the wedge ricer....mine was slightly neater I think but was way way easier to use than the cylindrical one i have now.

Newforestpony Mon 19-Nov-12 22:12:38

My husband reliably tells me that the poor potatoes are due to the wet summer we've had. He should know as he's the Sales Manager for a food supply company and was a professional chef for 20 years. They aren't expecting any improvement until the next crop, I'm afraid.

We're struggling with the same problem at home too, but have all the professional moulinex potato ricers, steamers, etc to try to deal with it - still discarding hard lumps.

He says there is a Dutch potato that should be better, so not so great to Buy British on this occasion.

BIWI Cote D'Ivoire Mon 19-Nov-12 22:04:21

I thought of you all today, as I boiled potatoes for DH/DS2! Thankfully they cooked perfectly. grin

Ponders Mon 19-Nov-12 21:25:18

maris pipers from Aldi - great quality (so-far-touch-wood), also cheap, & make great mash

cut into approx 2" chunks, simmer for 12-14 mins, drain v well, lob in masses of butterly spread & a bit of milk, & mash with ordinary masher - usually (fingers-crossed-touch-wood grin) perfect

also good for roasting

I have one of these from Lakeland - I only use it when they are mostly-cooked but still have that solid bit in the centre, I don't think they are quite as magic as to deal with really hard potatoes.

Jux Mon 19-Nov-12 18:31:45

Ignore me, I've seen this. Is that like your wedge one, catsmamma?

Jux Mon 19-Nov-12 18:17:12

I'm not entirely sure from the pix I've seen on google what they are. Large cheese grater type things?

Amum, you put your hard as nails spud in the ricer and it somehow turns into one which is cooked enough for mash shock. Sounds like magic! (I want a magic mash maker grin).

Catsmamma Mon 19-Nov-12 18:07:09

potato ricers are amazing for mash!!

they are like a giant garlic press, I have one I rarely use as it is just too much hard work....it is a cylinder shape, and the one I had before was way better that was a wedge shape.

HappyGirlNow Mon 19-Nov-12 12:40:24

Oh god, I LOVE my potato ricer grin

Jux Mon 19-Nov-12 10:04:07

A potato ricer? Tbh I don't know what one of them is! Do you use it onmraw spuds and then cook them? Does it make them the size of rice grains? (In which case, how on earth do you cook them?)

Off to perv over kitchen equipment! grin

We're eating a lot more mash this year... my potato ricer will cope with the bizarre mix we end up with, even the solid middles go through and cook through that little bit extra when I warm it through with a bit of milk & butter.

greenhill Sun 18-Nov-12 18:24:37

Yes, I too have bought these super dense potatoes that go fluffy on the outside and refuse to be mashed or cut with a knife after 30 minutes hard boiling.

Even my DF has refused to eat them <usually a complete gannet, food wise>

Jux Sun 18-Nov-12 18:14:28

It probably depends how you cook the stones, BIWI, so be careful.

Ah, you too, Amum!

I'm quite interested in the science of it. Why does one potato cook and another not? DH and I are in our 50s, so we have some small experience of cooking spuds. Two whole bags wasted.

Perhaps it is a dastardly plot by dentists. The entire population breaks their teeth on hard spuds, or thinks their teeth need strengthening? Result, lots of work for those nasty drillers.

We usually buy Maris Pipers. At the moment they cook for ages while staying totally solid, then suddenly turn to soggy mush,but not all at the same time, so I have a pan half-full of mush and half-full of not-cooked-yet potatoes. I think it has been the terrible summer.

BIWI Cote D'Ivoire Sun 18-Nov-12 17:57:59

Probably fewer carbs in stones ...

BIWI Cote D'Ivoire Sun 18-Nov-12 17:57:41

grin

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now