When harvested when young, they will be waxy enough to use as a salad potato.
When harvested mature, they are more floury, so much so that they should be stored a bit before cooking, or they will fall apart when boiled. Some people even say they find them dry at this stage.
The skin and flesh retain their colour when cooked.
The plant needs a long growing season. They are sometimes found growing wild throughout New Zealand.
Some have speculated that this is the same as “Congo Potato” grown elsewhere, but Congo potatoes are larger.
After a few months in storage, the skins will be tough, but they come off easily when cooked.
For mash, boil with skins on, then peel. Otherwise, the potato can disintegrate when boiled.
Perhaps introduced to New Zealand straight from South America.
Then name “Urenika” comes from the Maori word “ure” (meaning penis) and “nikka”, being their adaptation of the English pejorative word “nigger.”
Harris, Niha, ‘Nga – Riwai Ma-ori — Ma-ori Potatoes’, The Open Polytechnic of New Zealand, Working Paper, August 1999.