sf wrote:
> On Mon, 03 Aug 2009 18:48:15 -0500, Andy > wrote:
>
>
>>Mashed potatoes.
>>
>>Which potatoes?
>
>
> Use the "mealiest" potatoes you can find (IMO). Cook them through,
> drain well and allow their heat to dry them. Proceed as usual.
>
>>Peas in potatoes?
>>
>
> NO. What gave you that idea?
>
>

I sometimes take the bigger idaho's and after baking them well rubbed
with salt, garlic and butter scoop out the insides mashed the potatoes
and return to the potato skin case with either well cooked prawns or
thin fillets of fish, scallops work well also then some of the potato
and then add a cheesy morney sauce.

One version of these stuffed potatoes was named after a famous
'courtesan' of the 1800's Pommes Otero after "Le belle Otero"

But for a big pot of mashed i like the new whites, they taste the
potatoiest to me.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3