Kitchen Garden Forum

Following two successful years of growing Sarpo spuds, which have extreme blight resistance, I decided not to this year given that in taste terms these spuds are zeros. I am going to grow King Edwards instead! Are any others of you continuing to grow Sarpos? If so, why?

I quite like them - the cooked mash freezes well, plenty of it, and when mixed with chopped onion/leek/cheese/black pepper/chilli or whatever, makes a good dish in its own right, or as a topping for various cottage pies or "bakes". I wouldn't grow ONLY Sarpo Miro, though - must have the tried and trusted Charlotte and Desiree, plus a couple of additional "novelties" for the tubs and bags.
Regards, Lyn