[DoctorEldritch]

@Saka I wonder, if you make mashed potatoes from purple ones, does it look like a dessert instead? Maybe blueberry ice cream. And when you bite into it, and no, it's potatoes. Could add a shock factor to the dish. I'll need to try them sometime.

Textures of potatoes differ, that's true. I buy them in stores where I live, but when I visit my parents, we'd normally buy them at the big city market instead. There, too, people would tell you what method of cooking is best for each potato type.

But I find that there is a difference in taste as well. Subtle, but I can feel it. For me, it is too subtle to have a preference for one variety of potatoes over the others (in most cases, I still put sweet potatoes as a separate type, to me they are too different from the "usual" ones), but distinct enough for me to notice.

[DoctorEldritch]

@itsMahdy what sorts of plants do they grow where you're from?

[Saka]

@DoctorEldritch Oh no, a dish like that would be a terrible disappointment. Double for me, because I don't like mashed potatoes.

I can tell the subtle differences in the taste too, but I meant that the baseline is always potato, it never becomes something new.

[DoctorEldritch]

@Saka What do you think about sweet potatoes? To me, they are different enough to not fall into "potato-based" category at all.

[Saka]

@DoctorEldritch They are a different kind of thing in my eyes too. Definitely not the usual potato potato. I rarely have them though.

[DoctorEldritch]

@Saka Them, too, it is hard to prepare correctly, I think. I do not have them that often either, mostly because I am not that good at cooking them. But I like to order them as a side in a professional cooking establishment.

[Saka]

@DoctorEldritch I've had sweet potato fries a few times, I think they work in that setup. Although that also depends on what you serve with them.

[DoctorEldritch]

@Saka I know you do not like mashed potatoes, but I actually quite like it, and sweet potatoe done this way, too. I like it most in a "pure de batata doce" variety, with feta cheese and mint, it is very mild and feels almost like a dessert.

[Saka]

@DoctorEldritch Maybe with sweet potatoes I could stomach it. I can't say I have tried lately. There's a lot of childhood trauma involved.

I must say I am proud of myself for finally being able to eat some dishes with mayonnaise without gagging. It still can't be too much though. At least a modest amount of mayo is not an immediate dealbreaker, which gives some more options in premade salads and sandwiches. I've been really miserable buying premade food in the past, because almost literally everything in here is slathered in mayo. I still have to pick more expensive options to avoid swimming in the white goo, but at least it is a bit easier now.

[DoctorEldritch]

@Saka Ah, I get you with mayo. Personally, I can only eat one type of mayo comfortably, Hellmann's Real. Anything else tastes strange at best and bad at worst for some reason. So most premade foods where mayonnaise is involved are a no-go for me too.

But it runs in the family, my brother is the same way, except the type of mayo that he likes can only be found in our homeland. So when he visits our parents, he would often bring a suitcase full of mayonnaise back with him (to the surprise of customs control, I imagine).

So we take mayo somewhat too seriously, perhaps. That being said, I most often use it with hardboiled eggs. Or rarely I bake salmon with a bit of mayo on top of it, but that's it. I do not really use it in salads or anything like that. And I do not use it in mashed potatoes, either, I use cream there.