Weedwhacker said:I mentioned the Peruvian Purple potatoes to my husband -- he kind of grimaced when I said they stay purple when they're cooked... 
(he also never understands why I need to try different varieties of tomatoes and peppers, so I'm used to this sort of reaction 
)
Of the Blue ones I have tried, All Blue were the biggest pleasant surprise.
Right behind Purple P. for taste, to me, and as they are normal size potatoes, they are easier to use as they can be used for things like baking, mashed potatoes, etc. and where you might need a dozen P.P. six All Blue will do.
I had known they existed for decades before I finally tried them.
The last time I had them, I waited to the bitter end to dig them , thank God late freeze like this year, but the day I dug them it was well below freezing, sun had gone down and was digging potatoes that without sun look black, out of heavy wet black gumbo.
I had to use my fingers to feel where they were in the dirt. I was rarely so happy as when I dug the last plant.
I was cold , wet and miserable but they tasted great.
OH yes, Yini, ach I mean Jared with the silent e, got your PM. :0
