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January 02, 2008



Occasionally, if you cook spuds too long and then mash them, they become gummy. The Maris Piper is a famous chipping potato in the UK, BTW. I would use another variety for general mashing but can't think which at the mo'!


Maybe you guys can tell me why the Maris Pipers I bought the other day are no good for mashing, despite the label saying they're good for such. They disintegrate in the water, and what's left is gummy upon mashing.

Very disappointing, since I've had luck with previous Maris Pipers. (I really only buy them for their lovely name.)

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