Even without a pool of butter or gravy

Maine’s freshly harvested spuds make the world’s most glorious mashed potatoes. Skins and all.

Those of you in the Pacific Northwest may weigh in to the contrary. Not that I really expect you to.

Published by Jnana Hodson

In downsizing to a remote fishing village in Downeast Maine, this eclectic writer feels everything's coming together. View all posts by Jnana Hodson

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