Artery Clogging ‘Taters

[Big Dawg]

I use buttermilk, sour cream, lightly sauted onions, and don't peel the taters--two reasons: lazy and nutrition(I think).  Dee

If I'm using thinner skinned potatoes (like Yukons or reds) I don't bother peeling them.  That goes for potato salads as well.

I do like the skins and eat them when baking the russetts.





BD

[africanmeat]

THOSE would make a fine filling for pirogues, an Elvis type sammich - and my belly!!!!!
Look GREAT Big Dawg!

Yes Yes Yes Pirogues .

[CDN Smoker]

Wow looks great, Boookmarked

[Hub]

Oh yeah! Sour cream, Chives, parm cheese.....it's all good! Salting the water is crucial.....same with dry pasta.   Better make some gravy for Hub

Made 4 cups of gravy with the braising liquid from the Playoff Chuckie . . . hopefully that's enough ! ! ! !

BD

Enough for a nice serving, but not enough to bathe in 

Hub

[Big Dawg]

Oh yeah! Sour cream, Chives, parm cheese.....it's all good! Salting the water is crucial.....same with dry pasta.   Better make some gravy for Hub

Made 4 cups of gravy with the braising liquid from the Playoff Chuckie . . . hopefully that's enough ! ! ! !

BD

Enough for a nice serving, but not enough to bathe in 

Hub

It's good have a goal to shoot for ! ! !





BD

[HighOnSmoke]

Fantastic looking taters! Bookmarked!