I HATE floury spuds

jos28

I bought a small bag of new season Irish potatoes yesterday, I've been looking forward to them all day. I was anticipating the delicious, small, distinctively flavoured new potatoes that my late Mam used to cook. Ones that held their shape, covered in butter that just taste of summer.
How disappointed was I to find my spuds had burst their skins, I ended up with these horrible floury yokes with strings inside them. Yuk
Seriously what is the attraction of spuds like these





I want my Mammy's spuds !!!

PCX

I love floury spuds - load of butter and a small bit of salt and they're amazing.

Always disappointed with the waxy ones.

RhubarbCrumble

They're gorgeous. Pass them my way!

Mr Crumble claimed he 'didn't like spuds'. After eating in his mother's house I knew why. Horrible watery yokes boiled for about an hour so that they ended up as some kind of potato mush/thick soup, and to add insult to injury, she'd then throw a load of 'spread' into this terrible concoction which was always mashed.

He changed his mind when I put on a pot of Ardfert Queens, bursting out of their skins with a nice sprinkle of salt and a good dollop of Kerrygold

Osborne

Ah they're the best OP. Butter, salt and white pepper.

Sharp MZ700

Did you boil them fast OP? I know what you mean by the spuds your mam used to make and I do love them sometimes, prefer floury ones though. What breed were they?

jos28

They were homeguard and they were sh1te. I cooked them slowly and not too much water, still tasteless bleh !

malinheader

Know that's what I call spuds. Envious.

dudara

I want those spuds. Love a good floury spud drowned in butter and salt. Food of my childhood

jos28

Looks like I'm on my own here in non floury spudland

kylith

I’m with you OP, give me a nice waxy spud any day of the week. Unfortunately they’re fierce hard to get hold of.

Corkgirl18

I'm also a floury spud hater. The texture is all wrong.

Seamai

Floury spuds make the best roasties, golden wonders are probably the best but when you're parboiling you need to watch them like a hawk or they'll turn to mush in seconds, my mum reckons it's safer to steam them, they soak up a lot more oil or fat than say a Kerr's Pink but the end result is better than sex.
I'd only use waxy ones for a salad with gherkins, spring onions and a mustard dressing poured over the sliced spuds while still hot.

gmisk

I am all about waxy spuds especially in mash mmm

jos28

But the strings people !!! How can you eat those horrible fibres :eek:
I wish I knew which breed Mam used. All I know is they came from North County Dublin and we only had them in summer. The taste was amazing, summer on your plate. I obviously didn't ask, I was too busy out playing, got the call for dinner and ran in when it was ready. Had to fight with my older brothers for the last ones and to stop the fekcers robbing mine.

Gremlinertia

jos28 wrote: »

But the strings people !!! How can you eat those horrible fibres :eek:
I wish I knew which breed Mam used. All I know is they came from North County Dublin and we only had them in summer. The taste was amazing, summer on your plate. I obviously didn't ask, I was too busy out playing, got the call for dinner and ran in when it was ready. Had to fight with my older brothers for the last ones and to stop the fekcers robbing mine.

FINALLY! More folk like me!. I've kind of given up on finding large waxy spuds but the baby variety tend to work for me.. Have a bag of new season at home, willing to give them a try but they'll probably end up as mash.. The thoughts of those fibers and the consistency of the spud in my hand :eek: My parents and sister were total foury fans.. Might be where i got my love of veg from.. I think i'll go to the local market in the morning for a look..

Dial Hard

There's a time and a place for both floury and waxy spuds! Totally depends what you want to do with them. I like both equally, just not for the same things.

heldel00

My MIL talks about "laughing spuds". That's what you have there - mouths open laughing!

DBB

jos28 wrote: »

I wish I knew which breed Mam used. All I know is they came from North County Dublin and we only had them in summer. The taste was amazing, summer on your plate.

British Queens, no? Deliciousness on a plate. Not overly waxy, but not floury.... Though I like both

ArtyC

I’m not a fan of floury spuds ! My mother grows her own and I demolished an obscene amount this week 🙈
She’s also a waxy spud fan/ I’m meeting her tomo and I’ll ask what variety she plants and come back to you !

bladespin

Totally agree, mouthfull of powder, yuk.

Hal3000

Those spuds should be ashamed of themselves right now. Pathetic.

vicwatson

bladespin wrote: »

Totally agree, mouthfull of powder, yuk.

Needs the same sized pat of butter to make them edible

Atoms for Peace

Not likely floury spuds is treasonous talk.

anewme

My friend has an allotment and gave me some potatoes this week. Just bursting open, but not too floury. Delicious.

Outside of that, Cyprus new potatoes are my absolute favourite thing ever.

Thelonious Monk

They’re disgusting. I’m in Spain now where they have beautifully waxy potatoes that never turn to mush. At home I only buy baby potatoes as they are waxy too.

the beer revolu

DBB wrote: »

British Queens, no? Deliciousness on a plate. Not overly waxy, but not floury.... Though I like both

Feck no.
British queens are the archetypal floury spud.
In fact I'll always remember a poster in a butcher's shop in Clonmel. Big picture of floury spuds and the words "British Queens" above, and "Guaranteed Balls of Flour", below.

I, also, think floury and waxy spuds both have their place.
A lot of Irish people seem a bit obsessed with potatoes being floury and totally dismiss any other kind of potato.

RasTa

Jersey royals over here are amazing when in season.

Dizzyblonde

jos28 wrote: »

I wish I knew which breed Mam used. All I know is they came from North County Dublin and we only had them in summer.

Keogh's are one of the main North County growers and they have information on all the varieties HERE

I like both floury and waxy, depending on what way I'm using them - but those ones you have there wouldn't appeal to me at all. You really need to steam floury potatoes, not boil them, because they break up.

Cushtie

Can't bate a feed of Floury new Spuds, Bacon and Cabbage after a day in the bog footing turf.

the beer revolu

Dizzyblonde wrote: »

. You really need to steam floury potatoes, not boil them, because they break up.

I just steam all potatoes. There's no downside to steaming.

mickdw

Those look great but if they have those fibres, they are terrible. I've not seen a new potato with that fibre texture though, mostly old floury ones.
Get new Kerrs Pinks. Floury or if very early, they will be watery but still taste great.
Eat skin and all with butter.

DBB

the beer revolu wrote: »

Feck no.
British queens are the archetypal floury spud.

Not the first flush of them that are flooding the market now. I grow them myself, have done for a few years now. I can absolutely confirm that early season queens are more waxy than floury

jos28

DBB wrote: »

Not the first flush of them that are flooding the market now. I grow them myself, have done for a few years now. I can absolutely confirm that early season queens are more waxy than floury

Now that you say it, Rush Queens sound familiar.
This floury/non floury spud discussion has the ability to divide the nation. It's like the Dev/Collins treaty debate

kylith

Dizzyblonde wrote: »

Keogh's are one of the main North County growers and they have information on all the varieties HERE

Every one on the list is floury

I like both floury and waxy, depending on what way I'm using them - but those ones you have there wouldn't appeal to me at all. You really need to steam floury potatoes, not boil them, because they break up.

Nothing worse than trying to fish a spud out of the pot only for it to dissolve

Gremlinertia

Found maris pipers in a local supermarket, a gentle simmer in salted water and they are waxy and yellow!.

B0jangles

New potatoes need to be fairly waxy to be perfect imo, and for me the perfect big potato is one that is in that sweet spot where they hold their shape and don't split, but aren't actually waxy either. Roosters used to be fairly reliable, but in the last few years I've found they've gone very explode-y and floury. No idea why, I'm cooking them in exactly the same way as I've always done.

I hate floury potatoes - either they are mush in the pot or incredibly dry and powdery unless you drown them in butter. I love butter but I'd rather eat it on something that's actually nice, like good fresh bread or really nice potatoes.

Shenshen

With you all the way, OP. I'm not from Ireland originally, and never really got the appeal of floury potatoes.
Back home, we would have different types for different purposes : Bamberger Hoernchen or Sieglinde for salads, Nicola for just boiled potatoes or pan-fried, Christa for mash, Augusta for dumplings. But even the most floury potatoes there - the ones we'd only use to make dumpling out of - was nowhere near as dry and powdery as most potatoes here. I still cannot eat simple boiled potatoes here, my mouth goes so dry I simply cannot swallow them.

And it's so hard to find anything other than floury potaotes here. The only ones seem to be salad potatoes, and they only come in teeny-tiny size...

Cheshire Cat

I so miss Bamberger Hörnchen! Absolutely delicious. Have my problems with the floury potatoes here, too.

Faith

You’re all banned. The official* position of the Food forum is that floury spuds are the bee’s knees and one of the finest foods available to mankind.


*Not officially

B0jangles

Faith wrote: »

You’re all banned. The official* position of the Food forum is that floury spuds are the bee’s knees and one of the finest foods available to mankind.


*Not officially

Are you saying this is a dicTatership???

igCorcaigh

Floury for roasting.
Waxy for salads.
Roosters for the bin.

QED

the beer revolu

What's with the hate for roosters?
I hear this a lot.

I think, they are a great all purpose spud.
Good flavour, not too many eyes, good for mash, roasting, baking, hold together well, not too floury, not too waxy, not watery.
What's the issue?

vicwatson

the beer revolu wrote: »

What's with the hate for roosters?
I hear this a lot.

I think, they are a great all purpose spud.
Good flavour, not too many eyes, good for mash, roasting, baking, hold together well, not too floury, not too waxy, not watery.
What's the issue?

+1

vicwatson

Anyone ever see Jersey Royals in any shop?

jos28

B0jangles wrote: »

Are you saying this is a dicTatership???

:D:D

jos28

igCorcaigh wrote: »

Roosters for the bin.

:eek: Wash your mouth out with soapy spuds !!
Rooster are great oul spuds, they make brilliant baked potatoes. Great all rounder of a spud.

Dizzyblonde

I love Roosters!

viewer

Golden wonders are my spud of choice.

the beer revolu

viewer wrote: »

Golden wonders are my spud of choice.

Tasty spud but really only suitable for baking, imo. Even then they need so much butter as they're so dry. Great flavour, though.
Steaming or boiling them is almost impossible.
Good roast, too, but you have to be very careful par boiling them.

Marcusm

My local shop had love big new season potatoes from Puglia of all places. Washed and baked until the skins were almost crispy. Heaven on a plate.

Gremlinertia

I spoke too soon about the maris pipers i got. The search continues