Polly wrote:

> We did some silly things such as letting our children color their oatmeal
> green and their lima beans blue . . . but purple potatoes? I don't know
> if I could approach those or not. Is the pulp (?) purple or just the
> peel?

Yes, the pulp is also purple. I prefer them cooked in a moist environment,
e.g., steamed, cooked in a stew, or roasted and basted. I don't think
they're the best potatoes for mashing; they're a little on the waxy side.

If you find their appearance jarring, try them in an unfamiliar setting,
e.g., steam them and then arrange them in a ring around a Peruvian chicken
dish which you've never had before.

Bob