I personally would steam them, or roast them.

I was told years ago to leave them for about 3 days for them to 'consolidate' and firm up. If you need to eat them straight away then steam them as Cinders says.

Thanks. I had heard about leaving them in the sun for a couple of days. But that's a bit risky just now. However, I am assuming that leaving them in the kitchen for 3 days would be fine too.

I will need to check how to 'steam' potatoes. That's a skill I don't possess! :)

Not in the sun, in a paper bag in a cool dark place. Once they turn green they are toxic.

to steam if you haven't got a steamer, place the spuds in a colander or metal sieve over a pan of boiling water, with a lid over the top to prevent steaming up the kitchen. Depending on size they take anything from 12-20 mins.

Thanks, Seaburngirl. I actually bought a steamer today so determined was I to get the potatoes to stay together.

Pleased to say it worked. Although, the potatoes did turn a bit black. But then, it seems that most tend to do this now.

They shouldn't turn black. Did you leave them exposed to the air for a while before cooking? spuds turn dark like apples going brown in the air.

Seaburngirl, nope. They were peeled and then into the steamer they went. Potatoes turning black is a common problem I find. Not simply with my own. This seems to happen mostly with maincrop varieties. These are Pentland Dell and are very flowery, so they seem to go black more than waxy tatties.

I do leave the potatoes to dry in the sun for a few hours before keeping them in the kitchen ready to use - normally within 2/3 days of lifting.