On 2017-07-04 12:10 AM, U.S. Janet B. wrote:
> On Tue, 04 Jul 2017 01:19:07 GMT, Wayne Boatwright

> Now that I think about it, I do a sort of cross over. In recent years
> I have occasionally been making mashed potatoes from red potatoes. I
> leave them skins on, roughly mash them and mix them with butter, milk,
> sour cream and horseradish. Those are mighty fine mashed potatoes.
> I think I just became accustomed to certain texture for potato salad
> and mashed potatoes.



We often do something similar with red potatoes, except we add garlic.
Crush a a clove (or more) of garlic into the freshly drained potatoes
and mash them. We usually also add freshly grated Parmesan, but I can
see sour cream working.
>