Comment by dunham

Yeah when I'll make mashed potatoes, I mix pieces of peeled russets (which have a smoother texture) and red potatoes with the skin on. I like the taste of red potatoes and it gives the purée a rustic texture. When I peel russets, I usually fry the skins.

On the not safe front, I recently learned that volunteer squash can be very bad for you - I guess the poisonous varieties are genetically close to the edible ones.

Oh and my grandfather foraged and ate Gyromitra esculenta mushrooms. (I've eaten them as a child, I would not eat them now.) They are very bad news. The way he processed them made them safe. But he said he soaked them in salted water to "get the bugs out" - he did not know they were toxic.