"Nina" > wrote in message
...

> On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
> > wrote:
>>
>>And besides, some of us think the skin is the best part.
>
> Oh, me too, but there are a lot of people who don't like skins in
> their mashed potatoes, which was really the question.
>

I only like the skins crispy as with baked, twice baked or stuffed potato
skins. I don't like them in mashed.

> wrote in message
...

I think I'll run a 'taste test' - two spuds from the same lot, one
peeled first and one peeled after boiling. Let other half be the
taste judge and then I'll know the way to go when I want mashed.

============================

Report back! I peel first for mashed, after for potato salad. That's just
how I was taught.

On Tue 13 Jan 2009 07:06:35p, Cheryl told us...

>
> "Nina" > wrote in message
> ...
>
>> On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
>> > wrote:
>>>
>>>And besides, some of us think the skin is the best part.
>>
>> Oh, me too, but there are a lot of people who don't like skins in
>> their mashed potatoes, which was really the question.
>>
>
> I only like the skins crispy as with baked, twice baked or stuffed potato
> skins. I don't like them in mashed.
>
>

Me, too!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
5dys 4hrs 50mins
************************************************** **********************
'MEOW'. . . SPLAT . . . 'RUFF' . . . SPLAT . . . (Raining cats & dogs)
************************************************** **********************

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.

Lynn from Fargo wrote:

> Peel 'em first. Cold water to cover with a spoonful of salt and a
> couple of cloves of whole peeled garlic. Cook & drain (leave the
> garlic in there. It will be very soft.. While still hot, beat with
> portable mixer adding (real) butter and whole milk or cream. Keep
> warm.
> When I'm cooking for a crowd (50+/-), I do several 4 to 6 quart dutch
> ovens instead of gigantic pots because my arms are too shortto handle
> a mixer in a 16+ quart kettle.
>
> Lynn in Fargo
> NEVER serve instant mashed "potatoes" to ANYBODY!

Yup, that's basically how I do mine and they turn out wonderfully every
time.
Peeled, uniformally cubed so as to cook evenly, whipped with lots of
butter, warmed milk or cream, salt, pepper and a smidgeon of fresh
nutmeg. Lovely stuff!

wrote:
> On Tue, 13 Jan 2009 08:23:30 -0800 (PST), Lynn from Fargo
> > wrote:
>
>> Peel 'em first. Cold water to cover
>
>
> That's interesting. I've always put them into boiling water.
> About how long does it take them to cook after the water comes to a
> boil?

It makes more sense to me to bring them up to cooking temp from
cold-to-hot so as to cook more evenly.
It is also nice to be able to prep the potatoes in advance by putting
the pot of peeled and diced potatoes in cool water on the stove to wait
till I am ready to cook. If it is going to be more than an hour or so I
add a dash of lemon juice or vinegar to keep the color nice, but then
change the water out to fresh cool water (salted!) immediately before
cooking.

On Tue 13 Jan 2009 09:23:30a, Lynn from Fargo told us...

> 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.
>
> ===========================Peel 'em first. Cold water to cover with a
> spoonful of salt and a couple of cloves of whole peeled garlic. Cook &
> drain (leave the garlic in there. It will be very soft.. While still
> hot, beat with portable mixer adding (real) butter and whole milk or
> cream. Keep warm.
> When I'm cooking for a crowd (50+/-), I do several 4 to 6 quart dutch
> ovens instead of gigantic pots because my arms are too shortto handle
> a mixer in a 16+ quart kettle.
>
> Lynn in Fargo
> NEVER serve instant mashed "potatoes" to ANYBODY!
>

That's the same method I use, Lynn. Depending on what I'm serving it with,
I sometimes add a bay leaf to the cooking water along with the garlic and
salt. Real butter and (preferably) cream. Another addition I sometimes
make is grated cheddar cheese, but the basics are the same.

I don't know where the hell the concept of unpeeled, lumpy, clumpy,
squashed potatoes came from, but they certainly don't qualify as mashed.
Easier and faster to throw together, I'm sure, and probably from some
restaurant originally.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
5dys 1hrs 42mins
************************************************** **********************
If Presidents don't do it to their wives, they do it to the
country. (Mel Brooks)
************************************************** **********************

On Wed, 14 Jan 2009 05:24:18 GMT, Wayne Boatwright
> wrote:

>On Tue 13 Jan 2009 09:23:30a, Lynn from Fargo told us...
>
>> 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.
>>
>> ===========================Peel 'em first. Cold water to cover with a
>> spoonful of salt and a couple of cloves of whole peeled garlic. Cook &
>> drain (leave the garlic in there. It will be very soft.. While still
>> hot, beat with portable mixer adding (real) butter and whole milk or
>> cream. Keep warm.
>> When I'm cooking for a crowd (50+/-), I do several 4 to 6 quart dutch
>> ovens instead of gigantic pots because my arms are too shortto handle
>> a mixer in a 16+ quart kettle.
>>
>> Lynn in Fargo
>> NEVER serve instant mashed "potatoes" to ANYBODY!
>>
>
>That's the same method I use, Lynn. Depending on what I'm serving it with,
>I sometimes add a bay leaf to the cooking water along with the garlic and
>salt. Real butter and (preferably) cream. Another addition I sometimes
>make is grated cheddar cheese, but the basics are the same.
>
>I don't know where the hell the concept of unpeeled, lumpy, clumpy,
>squashed potatoes came from, but they certainly don't qualify as mashed.
>Easier and faster to throw together, I'm sure, and probably from some
>restaurant originally.

Yeah, I hate lumpy mashed potatoes and if there's a bit of skin in it
I hate it even more. Good mashed potatoes are smooth and have no
skin.

Mom always cooked her potatoes with their skin on and peeled after.
She never claimed a taste difference. I think she just thought it was
easier to stick a fork in a hot potato and peel off the skin. I do
too, but it doesn't mean I do it that way all the time.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 13 Jan 2009 22:16:25 -0800, sf > wrote:


>Yeah, I hate lumpy mashed potatoes and if there's a bit of skin in it
>I hate it even more. Good mashed potatoes are smooth and have no
>skin.

AMEN!!

Friends of mine love lumpy mashed potatoes. They always feel "undone"
to me...in that they need to be finished off with more
mashing/whipping, etc.

Not for me. I use Julia's way to make mashed potatoes..

Christine
--
http://nightstirrings.blogspot.com

Christine wrote:

> Friends of mine love lumpy mashed potatoes. They always feel "undone"
> to me...in that they need to be finished off with more
> mashing/whipping, etc.
>
> Not for me. I use Julia's way to make mashed potatoes..

Have you ever tried Joel Robuchon's potato puree? It's supposedly what set
him among the stars in the culinary firmament:


Joel Robuchon's Potato Puree

Serves 6 - 8

"Ever homey, ever elegant, ever irresistible, this is the dish that helped
make chef Robuchon's reputation. Clever man that he is, he realized early on
that if you give people potatoes, potatoes, and more potatoes, they'll be
eternally grateful, forever fulfilled."
From _Simply French, Patricia Wells presents the cuisine of Joel Robuchon_
1991, William Morrow and Company, Inc.

2 pounds baking potatoes, such as Idaho Russets
3/4 to 1 1/4 cups whole milk
About 16 tablespoons, 1 cup, unsalted butter, chilled, cut into pieces
Sea salt to taste

Scrub the potatoes, but do not peel them. Place the potatoes in a large pot,
add salted water, 1 tablespoon salt per quart of water, to cover by at least
1 inch. Simmer, uncovered, over moderate heat until a knife inserted into a
potato comes away easily, 20 to 30 minutes.

Drain the potatoes as soon as they are cooked. If they are allowed to cool
in the water, the potatoes will end up tasting reheated.

Meanwhile, in a large saucepan, bring the milk just to a boil over high
heat. Set aside.

As soon as the potatoes are cool enough to handle, peel them.[1] Pass the
potatoes through the finest grid of a food mill into a large heavy-bottomed
saucepan set over low heat. With a wooden spatula, stir the potatoes
vigorously to dry them, 4 to 5 minutes. Now begin adding about 12
tablespoons of the butter, little by little, stirring vigorously until each
batch of butter is thoroughly incorporated; the mixture should be fluffy and
light. Then slowly add about three fourths of the hot milk in a thin stream,
stirring vigorously until the milk is thoroughly incorporated.

Pass the mixture through a flat fine-mesh drum sieve into another heavy
bottomed saucepan. Stir vigorously, and if the puree seems a bit heavy and
stiff, add additional butter and milk, stirring all the while. Note: few of
us have a real French flat bottomed screen for scraping potato puree. Simply
use any mesh sieve you have in the kitchen and press down on the potato
puree as you push it through the sieve. This second step of pureeing is the
true secret behind Chef Robuchon's recipe.

Taste for seasoning. The puree may be made up to 1 hour in advance. Place in
the top of a double boiler, uncovered, over simmering water. Stir
occasionally to keep smooth.


[1] I don't get this step. Since the next step is to pass the potatoes
through a food mill, why peel them first? The food mill would remove the
peels, wouldn't it?


Bob

On Tue, 13 Jan 2009 22:58:47 -0800, "Bob Terwilliger"
> wrote:


>Have you ever tried Joel Robuchon's potato puree? It's supposedly what set
>him among the stars in the culinary firmament:
>
No, but I have the book that Patricia Wells did about his cooking. I
have read about his mashed potatoes. Obscenely rich, from what I
remember.

>From _Simply French, Patricia Wells presents the cuisine of Joel Robuchon_
>1991, William Morrow and Company, Inc.

Yeah, that is the book I have.

Christine
--
http://nightstirrings.blogspot.com

"Gregory Morrow" > wrote in message
m...
>
> Lou Decruss wrote:
>
>> On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
>> wrote:
>>
>> > wrote in message
>> ...
>> >On Jan 13, 11:49 am, Nina > wrote:
>> >
>> >> >And besides, some of us think the skin is the best part.
>> >>
>> >> Oh, me too, but there are a lot of people who don't like skins in
>> >> their mashed potatoes, which was really the question.
>> >>
>> >> Nina
>> >
>> >No -the question was if you peeled before or after boiling. No WAY do
>> >we like skins in our mashed potatoes.
>>
>> Who is this we you speak for?
>
>
> She uses "we" when she looks in the mirror...
>
>
> --
> Best
> Greg
>
>

You're such a fan of looking at yourself and cybercat in the mirror... look
at yourselves, aren't you just all that.

On Jan 13, 2:56*pm, Lou Decruss > wrote:
> On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
> wrote:
>
> > wrote in message
> ....
> >On Jan 13, 11:49 am, Nina > wrote:
>
> >> >And besides, some of us think the skin is the best part.
>
> >> Oh, me too, but there are a lot of people who don't like skins in
> >> their mashed potatoes, which was really the question.
>
> >> Nina
>
> >No -the question was if you peeled before or after boiling. *No WAY do
> >we like skins in our mashed potatoes.
>
> Who is this we you speak for?
>
> Lou

Lou --
I'm the one who wrote "No WAY do we like skins in our mashed
potatoes." The 'we' is my better half and I.

I think that MAYBE the posts are being displayed ambiguously - so no
need to yell or get snide and picky with Jill. Just thought I'd try
to clear that up. I can see that there's a running feud in this group
and some love to try to catch others in a slip. Sheesh. At any rate,
I haven't run the blind taste test yet but will report on it.

On Jan 13, 6:13*pm, "Bob Terwilliger"

> Has nobody else noticed that the OP is using a *ricer*?
>
> Cook them unpeeled, then quarter them and put them UNPEELED through the
> ricer, which will serve the purpose of pushing the potato pulp through while
> blocking the peel.
>
> Bob

What a stroke of genius. I will definitely try this. Verrry
perceptive, B. T. ( Gee, I hope your middle initial isn't L ...)

James Silverton wrote:
> Andy wrote on Tue, 13 Jan 2009 19:40:35 +0000 (UTC):
>
>>> But I do like the skins on baked russets. That's my favorite
>>> part of the potato. But when baked the skins get crispy and
>>> thus not objectionable texture-wise.
>
>> I hate potato skins! Growing up if we had baked potatoes, we
>> weren't allowed to leave the table until we ate our potato
>> skins. I always thought we were being forced to eat dirt! Mom
>> didn't like food going into the trash. A hand- me-down thing
>> from Depression days.
>
>> As soon as I left home, never another potato skin.
>
>> Probably why I don't like leftovers much. What an epiphany!?!
>
> Again, we're getting into personal tastes and considering how best to
> make mashed potatoes :-) I think the best mashed are made from baked
> Idaho potatoes and, of course, the potatoes are baked in their skins.

Do you then mash the whole potato, skin and all, or do you scoop
out the centers and mash and save the skins to eat separately?

Kate

--
Kate Connally
“If I were as old as I feel, I’d 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?

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
€œIf I were as old as I feel, Id be dead already.€�
Goldfish: €œThe wholesome snack that smiles back,
Until you bite their heads off.€�
What if the hokey pokey really *is* what it's all about?

Kate wrote on Wed, 14 Jan 2009 12:07:05 -0500:

> James Silverton wrote:
>> Andy wrote on Tue, 13 Jan 2009 19:40:35 +0000 (UTC):
>>
>>>> But I do like the skins on baked russets. That's my
>>>> favorite part of the potato. But when baked the skins get crispy
>>>> and thus not objectionable texture-wise.
>>
>>> I hate potato skins! Growing up if we had baked potatoes, we
>>> weren't allowed to leave the table until we ate our potato
>>> skins. I always thought we were being forced to eat dirt!
>>> Mom didn't like food going into the trash. A hand- me-down
>>> thing from Depression days.
>>
>>> As soon as I left home, never another potato skin.
>>
>>> Probably why I don't like leftovers much. What an
>>> epiphany!?!
>>
>> Again, we're getting into personal tastes and considering how
>> best to make mashed potatoes :-) I think the best mashed are made
>> from baked Idaho potatoes and, of course, the potatoes
>> are baked in their skins.

> Do you then mash the whole potato, skin and all, or do you
> scoop out the centers and mash and save the skins to eat
> separately?

I scoop it out and save the skins as you suggest. I may bake the skins a
bit more before I eat them.

To respond to some earlier comments, I don't like skin in mashed
potatoes, however they are cooked, but I don't mind it in potato salad.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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

On Tue, 13 Jan 2009 13:30:13 -0500, cybercat wrote:

> "TammyM" > wrote :
>>
>> My beloved, late mother-in-law
>
> You were really lucky.

the beloved part, or the late part?

your pal,
blake

On Tue, 13 Jan 2009 13:56:26 -0600, Lou Decruss wrote:

> On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
> wrote:
>
> wrote in message
...
>>On Jan 13, 11:49 am, Nina > wrote:
>>
>>> >And besides, some of us think the skin is the best part.
>>>
>>> Oh, me too, but there are a lot of people who don't like skins in
>>> their mashed potatoes, which was really the question.
>>>
>>> Nina
>>
>>No -the question was if you peeled before or after boiling. No WAY do
>>we like skins in our mashed potatoes.
>
> Who is this we you speak for?
>
> Lou

you know...us. right-thinking people.

your pal,
blake

wrote:
>I think I'll run a 'taste test' - two spuds from the same lot, one
>peeled first and one peeled after boiling. Let other half be the
>taste judge and then I'll know the way to go when I want mashed.

I'm not a mashed tater expert but what if you cut one potato in half
to do the skin vs no skin test to get a tighter comparison.

I like potato skin but when mashed I'd prefer they be very small.

Wayne Boatwright wrote:
> On Tue 13 Jan 2009 07:06:35p, Cheryl told us...
>
>> "Nina" > wrote in message
>> ...
>>
>>> On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
>>> > wrote:
>>>> And besides, some of us think the skin is the best part.
>>> Oh, me too, but there are a lot of people who don't like skins in
>>> their mashed potatoes, which was really the question.
>>>
>> I only like the skins crispy as with baked, twice baked or stuffed potato
>> skins. I don't like them in mashed.
>>
>>
>
> Me, too!
>

Not even the red-skinned ones? I don't like brown skins in mashed
potatoes, but I do like the red ones.

On Wed 14 Jan 2009 03:08:42p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Tue 13 Jan 2009 07:06:35p, Cheryl told us...
>>
>>> "Nina" > wrote in message
>>> ...
>>>
>>>> On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
>>>> > wrote:
>>>>> And besides, some of us think the skin is the best part.
>>>> Oh, me too, but there are a lot of people who don't like skins in
>>>> their mashed potatoes, which was really the question.
>>>>
>>> I only like the skins crispy as with baked, twice baked or stuffed
>>> potato skins. I don't like them in mashed.
>>>
>>>
>>
>> Me, too!
>>
>
> Not even the red-skinned ones? I don't like brown skins in mashed
> potatoes, but I do like the red ones.
>

I don't mind thin-skinned red potatoes "sort of" mashed up, but I certainly
don't consider them mashed potatoes. Actually, I prefer to smash them on
my plate with a fork and add butter. Different thing altogether.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
4dys 5hrs 20mins
************************************************** **********************
Hard work never hurt anyone, but then neither did a whole lot of
good rest. --Richard Arthur Hassell
************************************************** **********************

On Wed, 14 Jan 2009 06:18:41 -0800 (PST),
wrote:

>On Jan 13, 2:56*pm, Lou Decruss > wrote:
>> On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
>> wrote:
>>
>> > wrote in message
>> ...
>> >On Jan 13, 11:49 am, Nina > wrote:
>>
>> >> >And besides, some of us think the skin is the best part.
>>
>> >> Oh, me too, but there are a lot of people who don't like skins in
>> >> their mashed potatoes, which was really the question.
>>
>> >> Nina
>>
>> >No -the question was if you peeled before or after boiling. *No WAY do
>> >we like skins in our mashed potatoes.
>>
>> Who is this we you speak for?
>>
>> Lou
>
>Lou --
>I'm the one who wrote "No WAY do we like skins in our mashed
>potatoes." The 'we' is my better half and I.
>
>I think that MAYBE the posts are being displayed ambiguously - so no
>need to yell or get snide and picky with Jill. Just thought I'd try
>to clear that up. I can see that there's a running feud in this group
>and some love to try to catch others in a slip. Sheesh. At any rate,
>I haven't run the blind taste test yet but will report on it.

After reviewing the thread it seems you are correct about who said
what. My apologies. And there is no running feud that I'm aware of.
Some people just annoy each other. I'm sure many can't stand me. I
don't care.

Lou