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Subject: One Potato, Blue Potato
Newsgroups: rec.food.cooking

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From: Boron Elgar 
Date: Fri, 23 Nov 2007 09:46:58 -0500
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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?

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From: hahabogus 
Date: Fri, 23 Nov 2007 15:04:01 GMT
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Boron Elgar wrote:
> Anyone else ever use these potatoes for making mashed? What reaction
> did you get?

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. 

============================

From: Boron Elgar 
Date: Fri, 23 Nov 2007 10:26:53 -0500
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hahabogus wrote:
>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.

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From: The Ranger 
Date: Fri, 23 Nov 2007 07:43:57 -0800
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Boron Elgar wrote:
> 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.

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From: Nunya Bidnits 
Date: Fri, 23 Nov 2007 12:09:49 -0600
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The Ranger wrote:
> 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?

Seriously, when they are peeled do they discolor like regular brown
potatoes? And I am assuming that cooking does not alter the color as it does
with some other unusual color vegetables, even if cooked with skin on. (For
example, purple string beans, which revert to green when cooked.)

MartyB in KC

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From: The Ranger 
Date: Fri, 23 Nov 2007 10:43:34 -0800
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Nunya Bidnits wondered aloud:

> 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.

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From: blake murphy 
Date: Sat, 24 Nov 2007 18:08:00 GMT
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The Ranger wrote:
>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.

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

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From: kilikini 
Date: Fri, 23 Nov 2007 10:49:49 -0500
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Boron Elgar wrote:
> Anyone else ever use these potatoes for making mashed? What reaction
> did you get?

I had those when I was a kid one time.  I thought they were cool (purple 
used to be my favorite color).  I was probably about 10.  My mom made mashed 
out of them, too.  :~)

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From: Wayne Boatwright 
Date: Fri, 23 Nov 2007 16:24:10 GMT
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Oh pshaw, Boron Elgar meant to say...
> 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.

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From: Miche 
Date: Sat, 24 Nov 2007 09:07:37 +1300
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Wayne Boatwright wrote:
> 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.  

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From: Serene 
Date: Fri, 23 Nov 2007 11:57:30 -0800
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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.

============================

From: Julie Bove 
Date: Sat, 24 Nov 2007 05:49:52 GMT
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Boron Elgar wrote:
> 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. 

============================

From: sf
Date: Sat, 24 Nov 2007 07:25:06 -0800
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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.  

============================

From: Boron Elgar 
Date: Sat, 24 Nov 2007 11:39:43 -0500
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sf wrote:
>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.


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