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(Helen C.) wrote in message >...
> (Adam Schwartz) wrote:
>
> <Shoud i leave the skin on when making mashed blue potatoes, or peel
> them? I know it's a matter of preferance, but I want some opinions.
> Thanks,
> Adam>
> //////////
>
> I've seen these blue potatoes in the seed catalogs but have never grown
> or eaten them. I am probably the exception, but just can't handle eating
> something that isn't the color that my brain say is the "norm". I'll bet
> they are real good too but my eyes just can't get past that.
>
> When I was a young girl, my older sister put green food coloring in
> apple sauce for Saint Patricks Day.... forest green + apple sauce +
> yummy = not! I must need some serious therapy and don't know it.
>
> Saw white peaches at the fruit stand and watermellon that I heard was
> not red in the middle... oh my, I'm sure it's good but no can do. Tunnel
> vision, I guess.
>
> Sincerely, Helen

I can buy them at Central Market in Austin.
I tried them once as a novelty.

Never again.

I'll stick with Yukon golds....

C.