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Thread: Aaaaaargh! Can't get Sarpo potatoes to cook properly!

  1. #1
    SarzWix is offline Gardening Gnomette
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    Default Aaaaaargh! Can't get Sarpo potatoes to cook properly!

    I am getting really, really frustrated with my Sarpo potatoes! They're described in the catalogue as 'general purpose - chip, bake, roast, boil, mash', but although they make fab chips and roasties, I cannot get them to boil without falling apart round the edges after 10 mins but staying raw in the middle, and I'm just trying to steam them now and they won't flippin cook! The rest of the dinner is ready and the spuds are still rock hard I cut them into quite small pieces as well.

    Any tips anybody? Is this because they're relatively fresh out of the ground, or am I going to have to do without mash for the next couple of months?! (Noooooooooooooo, I LOVE mash!!)

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    T8Ter's Avatar
    T8Ter is offline Rooter
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    Hi Sarah, try cooking them over a low heat for a longer period of time, don't let the water get too hot so that the heat gets to the middle of the spud before the outside crumbles. Never tried Sarpo but have used this with other floury potatoes.
    "We can complain because rose bushes have thorns, or rejoice because thorn bushes have roses."-- Abraham Lincoln

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    zazen999 is offline Funky Cold Ribena
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    Mine do this it drives me to distraction. I chop them up really small then when the outsides start breaking up, drain off 90% of the water, mash them up and keep them on a low heat, mashing a few times in between....and near the end add the milk and butter.


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    Best tip I have is Big Pot Boiling - boil them in the biggest pot you've got and don't salt the water. Basically, the heat stays steadier and hotter thus cooking faster, and leaving out the salt helps penetration (it can have a mild calcifying effect). I always practice this with large dried pasta too so you don't have fluffy outsides before the centre is cooked.

    It prolly won't cure it but might help a bit.

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    SarzWix is offline Gardening Gnomette
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    Thanks girls

    I got them mashed eventually - I ended up turning the heat up so that they were being steamed with boiling water rather than simmering, then as soon as they started breaking up, tipped them into the (emptied) bottom steamer pan, added some milk and butter and put them back on a very low heat while mashing. It was a right pain in the bum, but the mash was nice, eventually! The rest of the veg were bordering on over-cooked by then though

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    I grew these last year and although they resist blight I think they are rubbish both in flavour and floury texture, I won't be growing them again
    tel likes this.

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    Have you considered the dreaded microwave? Well washed spuds in a plastic container (yes, I use a freezer-bag) but no more water than 'wet from washing' will steam in the microwave (only really viable for small quantities, I think it takes about 5 mins per lb) and if they DO break up a bit, hardly a problem for mashing, because it is all contained.
    Flowers come in too many colours to see the world in black-and-white.

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    sarwaz i have the same problem so at least i know it's not my rubbish cooking!

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