On Thu, 1 Sep 2005 07:45:48 +0000 (UTC), jane
wrote:

I find floury ones disintegrate faster anyway and I suspect it's why
floury ones make better mash - you don't have a lot of choice! A lot
of mine this year have fallen too; I reckon it's the lack of water
which has proportionally increased the potato dry matter content so as
soon as you boil them, the cells swell and the spud explodes

Good thinking Jane. Mine soil has been the driest ever so I guess that
is the problem.

Pam in Bristol