Why do potatos,.. Disintegrate so quickly after they are cooked just right?

Question

In Soups and Stews, mostly. Hasn't anyone produced a more stable potato or it is just too impossible?

I'm serious.

Answer 1

it all depends on the type of potato you use. Russet (baking potato) will fall apart because they have a high starch content. Waxy potatoes such as klondike rose or yukon gold with stand up better to longer cooking, and will hold together. The waxy type potatoes are usually sold in 5 pound bags. I go through 2 five pound bags of these a week. They are super for mashed potatoes, as you dont even need to add butter or milk (I add a touch) Hope this helps

Answer 2

Try adding the potatoes last.