Carnivore269 wrote:

> alzelt > 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
>>>
>>>
>>
>>A better thought might be to avoid blue mashies. I tried it once, with
>>no takers. Yes, you would probably be advised to take off the skins,
>>after boiling.
>
>
> Sorry, but to me, blue 'taters tasted like dirt...
> I will avoid them. Yukon golds and even baby red
> spuds prove to be far more worthy of my efforts.
>
> C.
Funny thing is that they really do taste good. If they are fresh. And if
you have a blindfold on when you taste them. Washington is a real potato
state, so we get great ones, organic too. Hmmmm. The fall is the start
of fresh potato season here now.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener