Bryan wrote:

>> > I've never tried it with flour just tossed in. Maybe I'll try the
>> > white sauce. It works as a substitute for alfredo on pasta.
>>
>> I think the white sauce is better.
>
>I'd go the opposite direction from George, purple potatoes Anna. No
>adulterants. S&P after plating. Pure decadence.

Tomorrow is scalloped; just butter, maybe another day. How often does
somebody bring over a rack of lamb for you to cook?

I don't have much experience with purple taters. To me they taste a
little earthier than white or yellow ones. What's your take?