Surely you are not always satisfied with the quality of the purchased potatoes: either the tubers have a bright yellow color, then it is hard, then the mashed potatoes turn out dark, then it quickly boils, but the taste of the potato is always different. So what determines the taste of potatoes?
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Sometimes people themselves are the culprits of the deteriorated quality of potatoes, and all because of the wrong growing technology. The preparation of tubers for planting (fertilizing, tillage, care, planting dates, harvesting, disease control and even storage of tubers) has a great influence on these qualities.
The taste of potatoes depends not only on objective indicators, but also on the chemical composition. The content of proteins, starch, vitamins, amino acids, micro and macro elements together with resistance to diseases are genetically determined and laid down already when breeding a new variety. Perception of taste is rather a subjective, unstable and volatile indicator.
Many suggest that the matter of taste in starch. Indeed, potato varieties with a high starch content are much tastier. They are suitable for baking, mashed potatoes and cooking in their skins. But there are such varieties (for example, "Nikita") in which tubers have excellent taste with a low starch content. It turns out that the taste is formed due to the chemical compounds contained in the potato. Especially tasty is made of aspartic and glutamic acid. As a rule, the most delicious fruits of potatoes contain a large number of amino acids and nucleides.
High palatability of potatoes can be obtained by using compost or humus for planting (300 kilograms per one hundredth) in combination with balanced and moderate application of mineral fertilizers (phosphorus, nitrogen and potassium), as well as micronutrient fertilizers (zinc, manganese, boron and molybdenum). An excellent result will be obtained from the ash brought into the soil (three to four kilograms per one hundred square meters of land).