Spuds which won't cook

[Jux]

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?

[Catsmamma]

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.

[ethelb]

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

[Jux]

We don't have an Aldi

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

[Jux]

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.