"Ken Fortenberry" wrote in message
gy.com...
.......and they make damn good mashed taters too.

Just a culinary heads up, they're supposedly of German origin, grown
in Washington State and marketed by Green Giant.

--
Ken Fortenberry


Try this: mash spuds in ratio 50% spud; 25% celeriac; 25% jew fartichoke;
lashings of olive oil, butter (+cream, if you like); a good dollop of seedy
mustard (Meaux, etc.), fresh ground black pepper.

Above mash is good with venison sausage casserole (red wine with shallots,
plenty fresh juniper berries, other stuff).

Tight Lines,
Tony Deacon