"Melba's Jammin'" > wrote in message
...
>I picked up two small boneless shoulder roasts this afternoon, one for
> us, one for a meal for friends. I nearly choked on the price of them --
> holy crap, they were $4.29/lb! I browned them and let them cook in
> the oven with carrots (lots of carrots -- oh, were they sweet!), a
> couple pieces of celery and some browned onions. Sprinkled all with
> black pepper, Penzeys Pasta Sprinkle blend, and Penzeys Old World
> Seasoning; poured a cup of beef broth over and left them alone for about
> 2-1/2 hours at 300 degrees.
>
> While the meat baked, I cooked four big Yukon Gold potatoes, riced them,
> mixed them with some butter and evaporated milk and set them aside to
> nuke at suppertime. Fresh broccoli was on the menu, and a mixed greens
> salad.
>
> The gravy from the roasts was made with those pan leavings and the
> potato water. It was perfect.
>
> I confess to not understanding why those potatoes get so much praise.
> Apart from having a yellow cast to them, them taste like any other
> mashed potato I've made. What am I missing?
>
> Meal was delivered to my friend's home and they'll have it tomorrow.
> Meals on Wheels!
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Well, for me, I like them because they don't have as big an effect on my BG
levels as a regular russet, but they're much better, texturally, than red
potatoes for mash.

kimberly
--
http://eating-sandiego.blogspot.com