Mashed potatoes - peeled or not before boiling?
rosie wrote:
> On Jan 13, 8:23�am, 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.
>
> Well, when I make what my family calls REAL mashed potatoes, I
> generally peel them , put them in cold water to cover, toss in a clove
> of garlic or two, and gently cook till easily pierced with a knife.
> Can count on one hand the number of time I have made these in the last
> few yerars, usually buy them all ready made in the refrigerated
> section at the stupid market.
Yeah, but they have crap in them that shouldn't be in mashed potatoes.
I've tried the Bob Evans refrigerated ones and the taste was quite
unpleasant. I've also tried the Ore-Ida frozen ones - they're not
too bad but it bugs me that they put margarine in them. Why can't
they let us put what we like in them. For me it's nothing but
butter. I add additional butter anyway and they are okay. I use
them in a pinch. I *really* hate peeling potatoes.
Kate
--
Kate Connally
If I were as old as I feel, Id be dead already.
Goldfish: The wholesome snack that smiles back,
Until you bite their heads off.
What if the hokey pokey really *is* what it's all about?
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