Thanksgiving was strictly a tight family affair, with only The Hub,
the kids and I around the table.

There are many dishes that are traditional to this meal - each family
member has a favorite or expected side dish that I do my best to
accommodate.

Well, I really changed something this year....I knew the table setting
would be on a blue cloth and the good china has blue in it, so I
decided to make the mashed potatoes out of blues. They are really
more purplish than blue, sort of like blueberries, but the resulting
bowl of mashed 'taters really blended in well with the setting. We
joked about it.

The taste was no different from "regular" mashed potatoes, and two of
the three kids (not kids, actually, two are 19 and one is 23) got a
big kick out of them. The third offspring was very unhappy and he is
truly the mashed fan. He could not get past the color.

Anyone else ever use these potatoes for making mashed? What reaction
did you get?

Boron

Boron Elgar > wrote in
:

> Anyone else ever use these potatoes for making mashed? What reaction
> did you get?
>
> Boron
>

I also wouldn't be able to get passed the colour. The colour is as
important as the smell, taste and texture to many people and sadly or
happily mashed potatoes need to be white-ish in my food mind set. And I'm
not that big a fan of mashed spuds. I rarely eat mashed (maybe 6 times a
year), I'm more of a baked or boiled spud fan. Now I think, (not that I've
tried them) that baked I might quite like the blue spuds.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Fri, 23 Nov 2007 15:04:01 GMT, hahabogus > wrote:

>Boron Elgar > wrote in
:
>
>> Anyone else ever use these potatoes for making mashed? What reaction
>> did you get?
>>
>> Boron
>>
>
>I also wouldn't be able to get passed the colour. The colour is as
>important as the smell, taste and texture to many people and sadly or
>happily mashed potatoes need to be white-ish in my food mind set. And I'm
>not that big a fan of mashed spuds. I rarely eat mashed (maybe 6 times a
>year), I'm more of a baked or boiled spud fan. Now I think, (not that I've
>tried them) that baked I might quite like the blue spuds.


Our standard potato for mashed is Yukon Gold, so we avoid the stark
white ones, anyway.

And remember, 80% of the diners at our Thanksgiving table thought the
blues were swell.

Boron

Boron Elgar > wrote in message
...
[snip]
> Well, I really changed something this year....I knew the
> table setting would be on a blue cloth and the good china
> has blue in it, so I decided to make the mashed potatoes
> out of blues. They are really more purplish than blue, sort
> of like blueberries, but the resulting bowl of mashed
> 'taters really blended in well with the setting. We joked
> about it.
>
> The taste was no different from "regular" mashed potatoes,
> [snip]
> Anyone else ever use these potatoes for making mashed?
> What reaction did you get?

I've roasted, boiled, and mashed these purple beauties. I like
them prepared every way but really enjoy watching people's
reactions when these are set before them.

The first time the daughter-units were completely underwhelmed
with my testing these purple spuds on them and voiced their
collective derision loudly. SWMBO reserving judgment until after
the meal and everyone had gone off so she could explain the
importance of visual presentations in private... I'm a liberal
among conservatives when it comes to foods and trying new things;
it's a heavy cross but I can bear it for a little longer.

After a few meals of mixing reds, Yukons, whites, and purples
together for roasted potatoes or in stews, I moved on to a single
side of mashed. The purples dyed everything they touched; hands,
counters, sink... But the daughter-units found them better tasting
than Idahos for mashed potatoes.

They're now part of our regular smooth-skinned potatoes rotation
for stews, mashed, and roasted.

The Ranger

Oh pshaw, on Fri 23 Nov 2007 07:46:58a, Boron Elgar meant to say...

> Thanksgiving was strictly a tight family affair, with only The Hub,
> the kids and I around the table.
>
> There are many dishes that are traditional to this meal - each family
> member has a favorite or expected side dish that I do my best to
> accommodate.
>
> Well, I really changed something this year....I knew the table setting
> would be on a blue cloth and the good china has blue in it, so I
> decided to make the mashed potatoes out of blues. They are really
> more purplish than blue, sort of like blueberries, but the resulting
> bowl of mashed 'taters really blended in well with the setting. We
> joked about it.
>
> The taste was no different from "regular" mashed potatoes, and two of
> the three kids (not kids, actually, two are 19 and one is 23) got a
> big kick out of them. The third offspring was very unhappy and he is
> truly the mashed fan. He could not get past the color.
>
> Anyone else ever use these potatoes for making mashed? What reaction
> did you get?
>
> Boron

There have been studies done where foods, such as mashed potatoes, have
been artificially colored in some color not usually natural for that food.
Many people seemed to have a problem with eating those foods.

--
Date: November(XI) 23rd(XXIII),2007(MMVII)

*******************************************
Today is: Day After Thanksgiving
Countdown 'til Christmas
4wks 1dys 14hrs 45mins
*******************************************
Useless Invention: Avalanche
prevention goggles.
*******************************************

Nunya Bidnits > wondered aloud in message
...
> "The Ranger" > posted:
>> After a few meals of mixing reds, Yukons, whites,
>> and purples together for roasted potatoes or in stews,
>> I moved on to a single side of mashed. The purples
>> dyed everything they touched; hands, counters,
>> sink... But the daughter-units found them better tasting
>> than Idahos for mashed potatoes.
>>
> So if I use them to make hash browns, are they hash blues?

Purple hash.

> Seriously, when they are peeled do they discolor like
> regular brown potatoes?

Yes and no... When roasted, they brown darker than a red or Yukon.
When peeled, they'll stain your hands, sink, and counter purple
but also leach the color into the stew. They don't turn "white"
(or not that I've noticed) so they don't revert to a natural
color. And when mashed, they'll definitely lighten in color --
like you added a couple drops of food coloring.

The Ranger

Boron Elgar wrote:

> Anyone else ever use these potatoes for making mashed? What reaction
> did you get?

I haven't mashed them yet, but now I really want to. I do make
potato salad with them, though, and people seem to love it.

Serene

In article 4>,
Wayne Boatwright > wrote:

> Oh pshaw, on Fri 23 Nov 2007 07:46:58a, Boron Elgar meant to say...
>
> > Thanksgiving was strictly a tight family affair, with only The Hub,
> > the kids and I around the table.
> >
> > There are many dishes that are traditional to this meal - each family
> > member has a favorite or expected side dish that I do my best to
> > accommodate.
> >
> > Well, I really changed something this year....I knew the table setting
> > would be on a blue cloth and the good china has blue in it, so I
> > decided to make the mashed potatoes out of blues. They are really
> > more purplish than blue, sort of like blueberries, but the resulting
> > bowl of mashed 'taters really blended in well with the setting. We
> > joked about it.
> >
> > The taste was no different from "regular" mashed potatoes, and two of
> > the three kids (not kids, actually, two are 19 and one is 23) got a
> > big kick out of them. The third offspring was very unhappy and he is
> > truly the mashed fan. He could not get past the color.
> >
> > Anyone else ever use these potatoes for making mashed? What reaction
> > did you get?
>
> There have been studies done where foods, such as mashed potatoes, have
> been artificially colored in some color not usually natural for that food.
> Many people seemed to have a problem with eating those foods.

I had a flatmate who used to turn the food he cooked all sorts of
interesting colours, using bottled food colouring. It made dinnertime a
surprise every time.

Miche

--
Electricians do it in three phases

"Boron Elgar" > wrote in message
...
> Thanksgiving was strictly a tight family affair, with only The Hub,
> the kids and I around the table.
>
> There are many dishes that are traditional to this meal - each family
> member has a favorite or expected side dish that I do my best to
> accommodate.
>
> Well, I really changed something this year....I knew the table setting
> would be on a blue cloth and the good china has blue in it, so I
> decided to make the mashed potatoes out of blues. They are really
> more purplish than blue, sort of like blueberries, but the resulting
> bowl of mashed 'taters really blended in well with the setting. We
> joked about it.
>
> The taste was no different from "regular" mashed potatoes, and two of
> the three kids (not kids, actually, two are 19 and one is 23) got a
> big kick out of them. The third offspring was very unhappy and he is
> truly the mashed fan. He could not get past the color.
>
> Anyone else ever use these potatoes for making mashed? What reaction
> did you get?

I put them in stew once. I couldn't get past the color. And gaaaaaaaah! I
just now realized I am getting them in my organic produce box next week.
Meant to sub something else for them and forgot. I already finalized my
choices. Now I'm going to have to figure out a way to disguise them. Maybe
in a soup mixed with other potatoes? I don't know.

On Sat, 24 Nov 2007 05:49:52 GMT, "Julie Bove" >
wrote:

>I put them in stew once. I couldn't get past the color. And gaaaaaaaah! I
>just now realized I am getting them in my organic produce box next week.
>Meant to sub something else for them and forgot. I already finalized my
>choices. Now I'm going to have to figure out a way to disguise them. Maybe
>in a soup mixed with other potatoes? I don't know.

Good luck. If you didn't like the color in stew, I don't think soup
will fare any better. Learn to love blue. Too bad a patriotic
holiday isn't coming up soon.

--
See return address to reply by email
remove the smiley face first

On Sat, 24 Nov 2007 07:25:06 -0800, sf wrote:

>On Sat, 24 Nov 2007 05:49:52 GMT, "Julie Bove" >
>wrote:
>
>>I put them in stew once. I couldn't get past the color. And gaaaaaaaah! I
>>just now realized I am getting them in my organic produce box next week.
>>Meant to sub something else for them and forgot. I already finalized my
>>choices. Now I'm going to have to figure out a way to disguise them. Maybe
>>in a soup mixed with other potatoes? I don't know.
>
>Good luck. If you didn't like the color in stew, I don't think soup
>will fare any better. Learn to love blue. Too bad a patriotic
>holiday isn't coming up soon.

I also made scalloped potatoes for the dinner, as one of the boys
adores them, and contemplated layering the russets and the blues.

Boron

On Fri, 23 Nov 2007 10:43:34 -0800, "The Ranger"
> wrote:

>Nunya Bidnits > wondered aloud in message
...
>> "The Ranger" > posted:
>>> After a few meals of mixing reds, Yukons, whites,
>>> and purples together for roasted potatoes or in stews,
>>> I moved on to a single side of mashed. The purples
>>> dyed everything they touched; hands, counters,
>>> sink... But the daughter-units found them better tasting
>>> than Idahos for mashed potatoes.
>>>
>> So if I use them to make hash browns, are they hash blues?
>
>Purple hash.
>
>> Seriously, when they are peeled do they discolor like
>> regular brown potatoes?
>
>Yes and no... When roasted, they brown darker than a red or Yukon.
>When peeled, they'll stain your hands, sink, and counter purple
>but also leach the color into the stew. They don't turn "white"
>(or not that I've noticed) so they don't revert to a natural
>color. And when mashed, they'll definitely lighten in color --
>like you added a couple drops of food coloring.
>
>The Ranger
>

it sounds like they'd have to be a *lot* better tasting to mess with
them.

your pal,
blake