Boiled Potatoes Turn Black
mrsc
15 years ago
Featured Answer
Comments (16)
readinglady
15 years agocaliloo
15 years agoRelated Discussions
Potato problems - black speckles on leaves, yellowing and dying
Comments (6)The soil is a mixture of equal parts organic humus and composted manure, a comparatively smaller amount of peat moss, and then a couple 1/2 cu ft bags of sand. Bed is 8x4. Everything was thrown in and mixed well last October. My wife and I planted some rows of seeds just to see what we could grow out of it even thought it was late into the season. As expected, very little growth. After about a month I covered it with black plastic until the start of this season. I remixed the top foot or so around and planted this year's seeds. The direct sown seedlings weren't growing well compared to the seedlings I bought at Lowe's, so I bought some composted manure (20% composted manure) and spread just enough around everything to barely cover the existing surface hoping that would help. Now I'm kinda stuck and am not sure what else to do, if anything....See MorePotatos turning green
Comments (2)Probably some light is getting throgh or they have been exposed between harvesting and storage. Pile them up, instead of spreading and cover them with dry peat moss or dry leave or a black burlap.Or put them in boxes. When potato turns green(I mean really green) it would harden and taste bitter when cooked. Not too bad. Test a couple. Just boil them with the skin on and peel the skin off when cooked. Do you stil see green? taste them! do they taste real bitter? Probably not. Even if (IF) they have turned partially/barely green (under keen eyes), a light peeling can get rid of the greened layer. Sometimes half of a potato turns green. You just cut off the greened section and cook/consume the remainder. The bitternes (toxic or not)is just in the green portion and it does not spread to the entire tuber....See MoreMelons Turning Black
Comments (2)Worst case scenario- Gummy Stem blight. Here is a link that might be useful: Gummy Stem Blight...See MoreTrouble boiling my garden potatoes
Comments (10)Start with a cold pot, cold water, and cold potatoes (room temp). Cut into slices about 1/2 inch thick, after peeling, unless you want skins too. If you like, instead of salt, you can add some chicken bullion to give the water more flavor. Usually red skins in a mashed look nice. Turn on the heat and bring up to a boil very slowly, like about 15-20 minutes or more. Never boil too hard, only barely simmer nonce it reaches that level, as thats whats causing them to mush before the middles get cooked. Slices will cook a bit more even compared to chunks. I used to make potato salad with red skins and if they were cooked too fast or at a hard boil, the skins usually fell off. You can also partally cook them in the microwave if you find that your method is taking too long. Its just fine if they fall apart on the outsides as thats what mashed is anyway. A ricer will give very consistant results. Another option is the Villaware/Roma food strainers which will mash quite well too, but is a bit messier to deal with that way. Yukon golds. They are a Canadian creation and do grow well in very short seasons. Unripe potatoes are also going to have cooking problems because their density is very different at the edges compared to the middles. NEVER eat any green skinned potatoes as they can be poisonous, and its usually caused by too much light while in storage. Here is a link that might be useful: Yukon Gold potato info...See Morentt_hou
15 years agococonut_nj
15 years agobreenthumb
15 years agomrsc
15 years agoIceni
11 years agoaxelopa
10 years agoJasdip
10 years agoHelen Ouellet
6 years agocolleenoz
6 years agoJasdip
6 years agoHelen Ouellet
6 years agogardengal48 (PNW Z8/9)
6 years agobeth_rohde1
6 years ago
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