We had the first frost of winter a couple of days ago, and yesterday on doing some weeding we discovered some potatoes that had been inadvertently left in the ground. They looked fine so I simmered them in the usual way before mashing them. They wouldn't soften - after about 40 minutes of simmering they were just slightly yielding so I gave up and mashed them anyway. They tasted okay but were full of lumpy hard bits.
I've still got a pile of them. Do you think they are worth persevering with and cooking even longer? Or will the frost have changed their structure? I think they are Jersey Bennes, but could be Agrias. The flesh was very pale, much paler than Agrias.