So I go to the store and buy a few pounds of Yukon Golds, making sure they're all about the same size. I take them home, cut each one in half, and put them in a pot full of cold water. I bring the water to a boil and wait a while. Then, when I go to check the potatoes, I find that most are nowhere near done, still being too firm to get through a ricer. Several, though, have completely fallen apart. The skins have come off with a little flesh on them while the inner parts have broken up and will be of little use.
Anyone know what's going on here? My wife thought that maybe the age of the potatoes was a factor but we really don't know.
"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr