Boron Elgar > wrote in message
...
[snip]
> Well, I really changed something this year....I knew the
> table setting would be on a blue cloth and the good china
> has blue in it, so I decided to make the mashed potatoes
> out of blues. They are really more purplish than blue, sort
> of like blueberries, but the resulting bowl of mashed
> 'taters really blended in well with the setting. We joked
> about it.
>
> The taste was no different from "regular" mashed potatoes,
> [snip]
> Anyone else ever use these potatoes for making mashed?
> What reaction did you get?

I've roasted, boiled, and mashed these purple beauties. I like
them prepared every way but really enjoy watching people's
reactions when these are set before them.

The first time the daughter-units were completely underwhelmed
with my testing these purple spuds on them and voiced their
collective derision loudly. SWMBO reserving judgment until after
the meal and everyone had gone off so she could explain the
importance of visual presentations in private... I'm a liberal
among conservatives when it comes to foods and trying new things;
it's a heavy cross but I can bear it for a little longer.

After a few meals of mixing reds, Yukons, whites, and purples
together for roasted potatoes or in stews, I moved on to a single
side of mashed. The purples dyed everything they touched; hands,
counters, sink... But the daughter-units found them better tasting
than Idahos for mashed potatoes.

They're now part of our regular smooth-skinned potatoes rotation
for stews, mashed, and roasted.

The Ranger