FoodBanter.com - View Single Post - Mashed potatoes

Stan Horwitz

In article
>,
wrote:

> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> Now, I'm NOT tawkin' about mashing and eating them with the skin on
> - that's a whole other story.

I doubt that peeling before or after makes a difference in the final
outcome. I also doubt that boiling the potatoes skin on takes more time.
On the contrary, if you just put the unpeeled potatoes through a potato
ricer, the skins will remain in the ricer and you can easily remove them
after ricing each potato.