King Edward's are a floury potato and it is their nature to do this when boiled. They are best roasted, made into chips or baked for jacket potatoes.

Thanks Moon, I have noticed they make great mash.
Snowie.

We always buy King Edwards because we prefer them to any other spud apart from Golden Wonder which we never see in the shops here. What makes them good is also the reason they break up unevenly when boiled. As MG says, they are very floury and make lovely roasties, chips and jackets. Even though they can disintegrate somehat when boiled, the resulting mash is still gorgeous as you noted.

Yes, I would steam them too, plus it keeps all the goodness in them, just add salt after if you want to mash or if Roasting sprinkle some salt on before you put um in the oven, I mix the salt with some oil :o))

Thanks all, will try steaming them next. xx

They will still go from hard to soft in the blink of an eye.