Why remove the skins at all? The skin is the most health giving part of the potato.
Afraid that’s a frequently quoted myth … while the skins of potatoes contain fibre they have no significant nutritional difference to the rest of the potato.
More salt in the water will help to stop them going mushy. Dont be shy either, you want to encourage Osmosis of the water molecules FROM the potato into the higher concentration salty pan.
I thought you were supposed to leave them in the ground until the stems died off, I’ve been waiting for them to turn yellow and die off but they took ages. I think I’ve sorted the problem anyway, I’ve steamed them and made sure to remove them before the bursting started!
That's what you do with old potatoes. You can start digging new potatoes when they start to flower. Yours aren't new any more. Probably be good roasted or baked.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
I would suggest gentler cooking, let the water roll rather than boil. So almost a poach. Put the potatoes into cold salt water, bring to the boil then turn down the heat. Cover with a lid. New potatoes do not take as long to cook, check with a skewer or sharp knife as obviously, cooking time depends on the size of the potatoes. Also, some varieties are much mor floury than others.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
to make with them?