I grew Sarpo Mira and Axona the first year they were available for growing. They grew really well, huge tubers, smooth, slug free and best of all everyone else had blight except me. This was great until I tried to cook them, they defied all my efforts, boiling, chipping, roasting, even ages in the pressure cooker when they eventually exploded into a dry fluffy mess. They baked but they were so dry you couldn't eat them even with loads of butter. Even the chickens wouldn't eat them. That year there was a drought and there was no water anywhere on the allotments, so maybe the dry matter content of the potatoes was very high?
A friend has just given me some Sarpo Mira that she grew this year, heavy clay soil, loads of rain and they have behaved completely differently. I cooked some and they tasted ok, I would say a slighly grainy texture.
the first time really put me off, there are lots of different sorts now, anyone grown any and if so, what did you think of their flavour, cookability etc