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(S.Dunlap) wrote in message . com>...
> (Carnivore269) wrote in message . com>...
> > 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.
>
>
> I've never had that experience with them...but then I don't use them
> as the primary potato. They are always one of several in a casserole
> or salad - as a color accent. The ones I've bought also have been
> harvested shorltly beofre I've purchased them, on occasion, they were
> harvested with 24 hours of purchase.
>
>
> Sandi

Ok, thanks. :-)
Then according to you and a couple of other folks, I may have had a bad
experience... I got them as very small blue potatoes from Central Market
in Austin. They are usually reliable, but I just may try again.

Any hints on "picking" good ones from the bin?

Thanks!
C.