You could be boiling them too long.

More likely it is the variety that you are growing. Potatoes are described as 'floury' or 'waxy'. Floury ones boil down very quickly and can become mushy if boiled for too long; waxy potatoes remain firm.

Interestingly somebody else asked this last week. Its happened to mine this year and all I did differently was to grow a different variety. If you read the labels on the seed potatoes they usually tell you what's the best cooking method for that variety. Try making chips or baking yours and see if they are any better.

Also try steaming them, that if you have a steamer :o))

Do you put salt in the water? Do you start them in cold water?

Loosestrife doesn't everyone start their potatoes to boil in cold water? I've never known anyone in the UK put them into already boiling water… As for salt the advice is not to use when cooking potatoes these days.

Got that from my wife who has never seen anyone in the UK cook. You have never known anyone in the UK to throw their potatoes in boiling water, could it be that Brucestewart is the one you missed?

Ah well your wife got the wrong end of the stick Loosestrife in the UK at least we start our tatties to boil in cold water.

Errrr! I do, I put boiling water over them with a little salt, bring um back to the boil, put the lid on then simmer, I don't cover them in water though as My Mum of 93yrs said that can cause um to break up :o))

I was waiting for you Ladyessex who knows the artistic side of cooking:) To the others, remember, my wife and I were suggesting individual cooking fails as far this goes not making accusations upon a entire culture of people. Whew! Cooking, like life, is an art not a science :)

I have ALWAYS cooked my potatoes by putting them into already boiling, well salted water. Same with my pasta. I've never come across any other method. Perhaps I lead a sheltered life.

I must say that I always put all my vegetables into boiling water as it reduces the cooking time required and they usually stay firmer. With potatoes however, it is definitely the variety that causes mushiness.

Our green veg always go into boiling water (or the steamer over it) because gradual heating apparently destroys more vit C than straight into the hot stuff. So as potatoes contain vit C as well perhaps logically they should go into hot - any food chemists on here? I was always taught to put them into cold but am now wavering.