> wrote in message
...
On Apr 14, 8:40 am, Kate Connally > wrote:
>
> I never used to think that canned potatoes were a good
> idea, but I tried some about a year ago and they're not
> bad. No worse than canned green beans, IMO. And I've been
> using them in a lot of things lately. I don't think they're
> overly salty. [snip]

Oh well, I don't like canned green beans at all either. Frozen are so
much better (and fresh picked from the back yard even more so). You
said your soup was a little salty; I was just supposing that the
canned potatoes might have contributed to that.

> Naturally prefer fresh potatoes but I absolutely hate peeling
> them, so for my daily meals I use the canned ones. I would never
> use the for company. They're really not bad in soups and stews.
> The only problem for me is that I prefer russets and these are
> the waxy type but I can live with that. You could always make
> my "recipe" using "real" potatoes. ;-)

Sure. Our only disagreement is whether avoiding peeling is enough
tradeoff for the quality loss. I don't mind prep work so it doesn't
look like a good deal to me. -aem

I don't mind peeling potatos at all... in fact for the small quantity of
spuds in a can I can peel a couple of huge ones that equal more as fast as
you can open that can. I never heard of anyone who says they cook who's
ascared to pare a few spuds. Canned spuds are awful, they really should be
outlawed from being labled as a food... they should be sold at Home Depot,
for quickie wallboard crack filler.