Slightly floury potatoes

Slightly floury potatoes with a pale skin. After cooking they stay firm in the centre and are floury and loose in texture on the outside. The varieties that are packed include Milva, Vivaldi, Monalisa, Melody, Victoria and Berber. The flesh is light yellow and the potatoes are round to oval in shape. Taste: versatile and simply tasty. Storage: Store the potatoes in a cool, dark place, preferably in the refrigerator. Preparation: Suitable for boiling, frying or mashing. Steaming potatoes keeps them flavourful and firm and helps preserve the vitamins. It is a versatile potato you can use for almost any purpose. Slightly floury potatoes with a pale skin. After cooking they stay firm in the centre and are floury and loose in texture on the outside. The varieties that are packed are Ivetta, Karelia, Melody, Milva, Sunita, Colomba, Frieslander and Artemis. The flesh is light yellow and the potatoes are round to oval in shape. Taste: versatile and simply tasty Suitable for boiling, frying or mashing Source of vitamins B6 and C Store the potatoes in a cool, dark and dry place.