Bob Pastorio > 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.
>
> The skins are thin, so if you're making a chunky or lumpy mashed
> potato, leave the skins on for some textural interest.
>
> If you want a smooth potato puree, peel.
>
> They won't be blue after they're cooked. And they'll be less blue
> still after adding cream and butter. But they'll taste just like
> mashed potatoes and that's good.
>
> Pastorio

Only if you like cooking whipped dirt!
Sorry Bob, but I have actually tried these.
They are gross.

While I agree about the color, if you are going
to go to this much trouble, stick with baby reds or golds.

BTW, thanks for the hint on frozen crab. :-) It helped.
Helped with pre-cooked shrimps too.

C.