On Fri, 23 Nov 2007 15:04:01 GMT, hahabogus > wrote:

>Boron Elgar > wrote in
:
>
>> Anyone else ever use these potatoes for making mashed? What reaction
>> did you get?
>>
>> Boron
>>
>
>I also wouldn't be able to get passed the colour. The colour is as
>important as the smell, taste and texture to many people and sadly or
>happily mashed potatoes need to be white-ish in my food mind set. And I'm
>not that big a fan of mashed spuds. I rarely eat mashed (maybe 6 times a
>year), I'm more of a baked or boiled spud fan. Now I think, (not that I've
>tried them) that baked I might quite like the blue spuds.


Our standard potato for mashed is Yukon Gold, so we avoid the stark
white ones, anyway.

And remember, 80% of the diners at our Thanksgiving table thought the
blues were swell.

Boron