(Karen O'Mara) writes:
>
>Plain mashed potatoes are to compliment the accompanying meat. If the
>potatoes were fancy, they'd fight the other flavors.
>
>Plain potatoes have a place and time.

Fresh dug potatoes are always best prepared and eaten as plain as possible,
preferably with nothing added (perhaps a bit of salt, but not even that is
necessary)... people who gussy up their spuds either don't really like the
taste of potatoes (good spuds taste earthy) or have never had the pleasure of
eating freshly dug spuds... old storage and/or diseased spuds need all the
condiments they can get to become palatable... so if yer gonna salt, butter,
cheese, pepper, chive, cream, egg, bacon, parsley, etc. them, then you may as
well eat dyhys... at least those were fresh dug and disease-free when
processed, and taste more like potato than gussied crapola.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."