On Tue, 13 Jan 2009 11:41:39 -0500, Ed Pawlowski wrote:

> > wrote in message
> ...
>> 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.
>
> For a nice looking mashed, we peel, then cook and mash. Often we like to
> just leave the skin on and mash with the skin for a more rustic and
> flavorful dish. We look over the potato and peel away anything that does
> not look so good, of course.
>
> When my wife makes potato salad she leaves the skin on then peels them while
> still hot.

i think the theory there is that you don't lose vitamins, other nutrients,
and starch into the water.

i used to do it that way, but i'm getting lazy.

your pal,
blake