When choosing a spud

Look for Yukon Golds

They may be more bucks

But flavor is never old



They are golden yellow

Both skin and flesh inside

Which lends a quite mellow

Buttery flavor to the taste ride



Use them mainly for mashing

For then you need add less

Milk and/or butter as mixing

For flavor's prime - the best



All really needed is garlic salt

Added liberally to water at boil

Then when spuds have gone soft

Mash with plenty pepper ground all



Fresh from corns placed in a mill

Which is then twisted back and forth

Until corns break into powder still

Then mash until blend is sought



Between spud white and pepper black

Just the way all life is - no going back

A grand mixture of contrasts blended 

From the beginning until it's all ended



- Tristram



Christopher W. Thomas

10am Monday Feb. 23rd, 1998