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[kerrieann]

hello all   out of interest which potatos do you prefer ? lately i have swapped reds for whites and neither seem to have much taste  at first we thought there was not enough salt when they were boiled so tried a little more but they seem to be so tasteless  could it be the time of the year obviously the new potatoes are always really tasty but i cant seem to find any at the moment that are if i mash them when with butter they are better but dont want to be doing that too many times in a week and we do love our spuds    kerrie

[Limpy]

You are not alone.
Spuds do seem to be a bit tasteless at the moment.

[rosebud57]

We buy ours by the sack from a farm shop and the taste is pretty good.  Usually buy marfona, which are a white spud and a good all rounder.

[kerrieann]

not heard of marfona, where in the uk are you wonder if its regional ?  dont want to buy a sack if we dont like them but could get a smaller bag to try   kerrie

[Joyce]

Oh I've chopped & changed tatties as they were so tasteless. Roll on when Jersey Royals hit the shops. Mind you they are always very expensive at start of the season.

[kerrieann]

after all these comments maybe its not my cooking after all  maybe it is the time of the year then looks like we have to have more mash and chips then as they taste fine but we do try to be a little bit healthy   love the new potatoes  what month are the first new ones ready ?   kerrie

[CLKD]

It's the type of tattie.  Each one is bred for a specific use: i.e. one for baking, one for mashing, one for …….. if you do a google for NFU or UK Spud Varieites might help.

We buy Kara or Maris Piper from the farm in large sacks. 

[kerrieann]

clkd i have tried several varieties lately and chips and wedges have been fine its just the good old boiled spud which tastes bland
we love spuds i can just eat them from the pan while dishing up but as i say there seems to be no taste  roll on the new ones how long before we get them 

[Joyce]

Just looked, peak season for Jersey Royals is May.  A bit of a wait then.

[kerrieann]

they will be worth waiting for though 

[Dorothy]

Wilja is a great all-rounder.  King Edwards for roasties.  Maris Piper is good. 

I grow some at home in potato sacks - Crystal, Duke of York, Wilja and Home Guard all did well last year.  Grew some DOY for winter cropping - Dec/Jan/Feb - fine as long as you can keep frost-free - the tops were killed on mine at the end of December, but they keep fine in the soil & I just fish some out as and when I need them. 

[rosebud57]

Here is info on marfona.  We live in the southeast but I don't see why you can't buy these anywhere. 
Farm shops are the best as supermarkets only stock a limited range.



https://www.lovepotatoes.co.uk/potato-varieties/marfona

http://en.wikipedia.org/wiki/Marfona

[Scampi]

I like to use Maris Piper for roasties, Charlottes if I want small, whole potatoes and Marabelle (or something like that!) for jackets and mash.  The Marabelles taste buttery without adding any - yummy.  BTW - I never use salt in cooking, so I've no idea what any of these would taste like cooked in salted water!

[rosebud57]

Same here scampi.  Stopped using salt in cooking after first son was born.  I used mainly our food pureed or mashed so stopped adding salt to cooking.  Trouble is I now often find processed or restaurant food over salty. 

[rosebud57]

I forgot, I do salt roast potatoes ( to make them crispy) and always sprinkle  garlic granules on them as well.  Makes them REALLY yummy.

Also if I'm cooking mash I either add mustard or cheese and sometimes cook with an chopped onion and mash that in as well.  All adds to the taste!!