Spuds on NPR

On New Year's Eve we donned our potato skins and did an interview with Melissa Block for All Things Considered on National Public Radio. Her producer called us in line with the United Nations' dubbing of 2008 as the International Year of the Potato.
For those of you who do not know our story, we started out in the food history biz focused on the powerful potato. Tom began The Potato Museum in 1975 as a classroom project for his students at the International School of Brussels in Belgium. It grew as word spread, its pioneering  museum about a food effort turning up a few years later as part of two major exhibitions--the Smithsonian's Seeds of Change event for the Quincentenary and Canada's remarkable Amazing Potato exhibit at Ottawa's National Museum of Science and Technology.
The FOOD Museum On Line and this Blog is an offshoot of that venture. Listen below...

Comments

[Foodie]

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'!

[KathyF]

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.)