Hi again Folksies.

As a life-long lover of Tattie Scones, I Thought I'd give these new Vivaldi
Potatoes the once over.
Boiled - with Salt - they are quite tasteless and nothing I did seemed to
improve the flavour. Just no "Spud" taste.

I boiled the last of the Batch with extra salt, drained and dried them,
then - my usual recipe - to a Pound of Potatoes mashed with 2 ounces of
Butter and a little white pepper, allowed to get completely cold, then to
each pound of potato mix, 3 ounces of plain flour added and gently blended
in, minimal mixing. (or they get hellish tough)
Left to rest for a couple of hours, then portioned and pinned out to 1/8"
Inch thickness and plate sized, cut in four quarters and cooked on the
Girdle for two minutes each side - they took on great colour and LOOKED the
part, but there was an absence of the usual "Tattie Scones Cooking" aromas.
My auld neebur was in while I was doing the cooking and she took one and
buttered it - said not my usual.

Once the first lot were cooled, I fried some with an egg.
Tasteless!
With HP Sauce - only tasted the sauce.

So, MY verdict on these wonderful potatoes is - DONT BOTHER.

Incidentally - ONLY ever for a Sunday Breakfast - the only day I throw
caution to the winds...