I boiled two potatoes of the same size and from the same bag in the
same pan. Only one was peeled.

I put each one thru the ricer and delivered the results in separate
dishes to my SO. The comment was "I can't taste the difference but
the texture is so much fluffier on this one" and it was the spud which
had been boiled with skin on. The one which had been peeled was
wetter and not as white.

I guess from now on, I don't peel before boiling for mashed potatoes,
unless I'm in a terrific rush.

On Thu 15 Jan 2009 05:25:22p, told us...

> I boiled two potatoes of the same size and from the same bag in the
> same pan. Only one was peeled.
>
> I put each one thru the ricer and delivered the results in separate
> dishes to my SO. The comment was "I can't taste the difference but
> the texture is so much fluffier on this one" and it was the spud which
> had been boiled with skin on. The one which had been peeled was
> wetter and not as white.
>
> I guess from now on, I don't peel before boiling for mashed potatoes,
> unless I'm in a terrific rush.
>

If you're using a ricer to "mash" the potatoes and separate the skin, I
doubt it would take much longer, in fact perhaps take less time than it
would to peel them first.

Thanks for the comparison. That does sound logical, since the skin is
somewhat of a barrier to the cooking liquid.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 5hrs 31mins
************************************************** **********************
Help Wanted: Telepath. You know where to apply.
************************************************** **********************

Wayne Boatwright wrote:
> On Thu 15 Jan 2009 05:25:22p, told us...
>
>> I boiled two potatoes of the same size and from the same bag in the
>> same pan. Only one was peeled.
>>
>> I put each one thru the ricer and delivered the results in separate
>> dishes to my SO. The comment was "I can't taste the difference but
>> the texture is so much fluffier on this one" and it was the spud which
>> had been boiled with skin on. The one which had been peeled was
>> wetter and not as white.
>>
>> I guess from now on, I don't peel before boiling for mashed potatoes,
>> unless I'm in a terrific rush.
>>
>
> If you're using a ricer to "mash" the potatoes and separate the skin, I
> doubt it would take much longer, in fact perhaps take less time than it
> would to peel them first.
>
> Thanks for the comparison. That does sound logical, since the skin is
> somewhat of a barrier to the cooking liquid.
>
Right, Wayne. That's thy I never peel the potatoes for potato salad
before I cook them. I cool them and peel them after they have been
cooked (unless they are the tiny red ones. Then I leave some peel on
them) I learned long ago that potatoes cooked in their jackets are much
firmer for potato salad.

When I cooked for the family, I didn't peel the potatoes and just pushed
them through a ricer. They were the family favorite.

Wayne Boatwright wrote:

> On Thu 15 Jan 2009 05:25:22p, told us...
>
>
>>I boiled two potatoes of the same size and from the same bag in the
>>same pan. Only one was peeled.
>>
>>I put each one thru the ricer and delivered the results in separate
>>dishes to my SO. The comment was "I can't taste the difference but
>>the texture is so much fluffier on this one" and it was the spud which
>>had been boiled with skin on. The one which had been peeled was
>>wetter and not as white.
>>
>>I guess from now on, I don't peel before boiling for mashed potatoes,
>>unless I'm in a terrific rush.
>>
>
>
> If you're using a ricer to "mash" the potatoes and separate the skin, I
> doubt it would take much longer, in fact perhaps take less time than it
> would to peel them first.
>
> Thanks for the comparison. That does sound logical, since the skin is
> somewhat of a barrier to the cooking liquid.
>

You can also drive off some of the excess moisture by returning the
potatoes to the pan after draining, and shaking the pan over the burner
until the steam stops billowing. Then mash.

Wayne Boatwright wrote:

>> I guess from now on, I don't peel before boiling for mashed potatoes,
>> unless I'm in a terrific rush.
>>
>
> If you're using a ricer to "mash" the potatoes and separate the skin, I
> doubt it would take much longer, in fact perhaps take less time than it
> would to peel them first.
>
> Thanks for the comparison. That does sound logical, since the skin is
> somewhat of a barrier to the cooking liquid.
>
I have this image of a huge honking potato getting overcooked towards
the outside before the very inside gets cooked.
Cubing them into even sized cuts first is what I do.

On Jan 15, 9:01�pm, Goomba > wrote:
> Wayne Boatwright wrote:
> >> I guess from now on, I don't peel before boiling for mashed potatoes,
> >> unless I'm in a terrific rush.
>
> > If you're using a ricer to "mash" the potatoes and separate the skin, I
> > doubt it would take much longer, in fact perhaps take less time than it
> > would to peel them first.
>
> > Thanks for the comparison. �That does sound logical, since the skin is
> > somewhat of a barrier to the cooking liquid.
>
> I have this image of a huge honking potato getting overcooked towards
> the outside before the very inside gets cooked.
> Cubing them into even sized cuts first is what I do.

Yes, all root veggies should be close to equal in size when cooked,
and started in cold water, otherwise the exterior will be cooked to
mush while the interior is still raw... like guys who are all over and
done before the gal is even warmed up.

And riced potatoes are very different from mashed...riced spuds aren't
different from dehy potato buds... folks nowadays are so used to the
super smooth uniform texture of fast food dehys that they no longer
realize that real mashed spuds *must* have lumps.

Sheldon blathered:

> And riced potatoes are very different from mashed...riced spuds aren't
> different from dehy potato buds... folks nowadays are so used to the super
> smooth uniform texture of fast food dehys that they no longer realize that
> real mashed spuds *must* have lumps.

It would have been more accurate to say that YOU are unable to tell the
difference between riced potatoes and reconstituted dehydrated potato buds.

Most people can tell the difference. Then again, most people don't live in a
house suffused with cat ****.

Bob

Bob "GIRLY ***" Terwilliger wrote:
> Sheldon opined:
>
> > And riced potatoes are very different from mashed...riced spuds aren't
> > different from dehy potato buds... folks nowadays are so used to the super
> > smooth uniform texture of fast food dehys that they no longer realize that
> > real mashed spuds *must* have lumps.
>
> It would have been more accurate to say that YOU are unable to tell the
> difference between riced potatoes and reconstituted dehydrated potato buds.
>
> Most people can tell the difference. Then again, most people don't live in a
> house suffused with cat ****.

Hehe, you'll never know any pussy.

Shut your hole, Girly ***, Terwilliger! LOL

On Thu 15 Jan 2009 06:57:15p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Thu 15 Jan 2009 05:25:22p, told us...
>>
>>> I boiled two potatoes of the same size and from the same bag in the
>>> same pan. Only one was peeled.
>>>
>>> I put each one thru the ricer and delivered the results in separate
>>> dishes to my SO. The comment was "I can't taste the difference but
>>> the texture is so much fluffier on this one" and it was the spud which
>>> had been boiled with skin on. The one which had been peeled was
>>> wetter and not as white.
>>>
>>> I guess from now on, I don't peel before boiling for mashed potatoes,
>>> unless I'm in a terrific rush.
>>>
>>
>> If you're using a ricer to "mash" the potatoes and separate the skin, I
>> doubt it would take much longer, in fact perhaps take less time than it
>> would to peel them first.
>>
>> Thanks for the comparison. That does sound logical, since the skin is
>> somewhat of a barrier to the cooking liquid.
>>
> Right, Wayne. That's thy I never peel the potatoes for potato salad
> before I cook them. I cool them and peel them after they have been
> cooked (unless they are the tiny red ones. Then I leave some peel on
> them) I learned long ago that potatoes cooked in their jackets are much
> firmer for potato salad.
>
> When I cooked for the family, I didn't peel the potatoes and just pushed
> them through a ricer. They were the family favorite.

I've always peeled and cubed potatoes for virtually every purpose, but I
know that moisture needs to be minimized in the finished potatoes. For
mashed potatoes I return them to the pan and shake it back and forth over
heat until they dry. For potato salad, I turn the cubes out onto a non-
stick baking sheet and dry them a bit in the oven. I don't have a very
high tolerance for handling hot things, so try to avoid holding potatoes to
peel them after cooking.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 2hrs 40mins
************************************************** **********************
Never eat yellow snow!
************************************************** **********************

On Thu 15 Jan 2009 07:00:42p, Kathleen told us...

> Wayne Boatwright wrote:
>
>> On Thu 15 Jan 2009 05:25:22p, told us...
>>
>>
>>>I boiled two potatoes of the same size and from the same bag in the
>>>same pan. Only one was peeled.
>>>
>>>I put each one thru the ricer and delivered the results in separate
>>>dishes to my SO. The comment was "I can't taste the difference but
>>>the texture is so much fluffier on this one" and it was the spud which
>>>had been boiled with skin on. The one which had been peeled was
>>>wetter and not as white.
>>>
>>>I guess from now on, I don't peel before boiling for mashed potatoes,
>>>unless I'm in a terrific rush.
>>>
>>
>>
>> If you're using a ricer to "mash" the potatoes and separate the skin, I
>> doubt it would take much longer, in fact perhaps take less time than it
>> would to peel them first.
>>
>> Thanks for the comparison. That does sound logical, since the skin is
>> somewhat of a barrier to the cooking liquid.
>>
>
> You can also drive off some of the excess moisture by returning the
> potatoes to the pan after draining, and shaking the pan over the burner
> until the steam stops billowing. Then mash.
>

That's what I always do for mashed potatoes.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 2hrs 37mins
************************************************** **********************
All computers run at the same speed... with the power off.
************************************************** **********************

On Thu 15 Jan 2009 07:01:04p, Goomba told us...

> Wayne Boatwright wrote:
>
>>> I guess from now on, I don't peel before boiling for mashed potatoes,
>>> unless I'm in a terrific rush.
>>>
>>
>> If you're using a ricer to "mash" the potatoes and separate the skin, I
>> doubt it would take much longer, in fact perhaps take less time than it
>> would to peel them first.
>>
>> Thanks for the comparison. That does sound logical, since the skin is
>> somewhat of a barrier to the cooking liquid.
>>
> I have this image of a huge honking potato getting overcooked towards
> the outside before the very inside gets cooked.
> Cubing them into even sized cuts first is what I do.
>

That's what I've always done.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 2hrs 36mins
************************************************** **********************
DOS means never having to live hand-to-mouse.
************************************************** **********************

On Thu 15 Jan 2009 07:56:41p, Bob Terwilliger told us...

> Sheldon blathered:
>
>> And riced potatoes are very different from mashed...riced spuds aren't
>> different from dehy potato buds... folks nowadays are so used to the
>> super smooth uniform texture of fast food dehys that they no longer
>> realize that real mashed spuds *must* have lumps.
>
> It would have been more accurate to say that YOU are unable to tell the
> difference between riced potatoes and reconstituted dehydrated potato
> buds.
>
> Most people can tell the difference. Then again, most people don't live
> in a house suffused with cat ****.
>
> Bob
>
>

The phrase that gets me is "real mashed spuds *must* have lumps". What a
complete ass.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 2hrs 35mins
************************************************** **********************
Do you realize that if it weren't for Edison we'd be watching TV by
candlelight?
************************************************** **********************

Li'l Wayne Boatwright blabbles:

>*I don't have a very
> high tolerance for handling hot things, so try to avoid holding potatoes to
> peel them after cooking.


That's not what you tell you the Mexican gangbanger kidz with the
gigantor foreskins that hang around at the the local playground down
yer street, you *disgusting* pervert...


--
Best
Greg

Wayne wrote about Pussy Katz:

> The phrase that gets me is "real mashed spuds *must* have lumps". What a
> complete ass.

....except for the half-assed way he mashes potatoes, apparently.

Bob

On Jan 15, 7:25*pm, wrote:
> I boiled two potatoes of the same size and *from the same bag in the
> same pan. *Only one was peeled.
>
> I put each one thru the ricer and delivered the results in separate
> dishes to my SO. *The comment was "I can't taste the difference but
> the texture is so much fluffier on this one" and it was the spud which
> had been boiled with skin on. *The one which had been peeled was
> wetter and not as white.
>
> I guess from now on, I don't peel before boiling for mashed potatoes,
> unless I'm in a terrific rush.

I guess I should've known that this would degenerate into a junior
high type war or insults. What is with you guys?

maryanne kehoe wrote:
> Li'l Wayne Boatwright blabbles:
>
> >�I don't have a very
> > high tolerance for handling hot things, so try to avoid holding potatoes to
> > peel them after cooking.
>
> That's not what you tell you the Mexican gangbanger kidz with the
> gigantor foreskins that hang around at the the local playground down
> yer street, you *disgusting* pervert...

Duh'Weenie practices safe sex, he eats those greasy beaner schlongs
with trongs! LOL

In article
>,
wrote:

> I boiled two potatoes of the same size and from the same bag in the
> same pan. Only one was peeled.
>
> I put each one thru the ricer and delivered the results in separate
> dishes to my SO. The comment was "I can't taste the difference but
> the texture is so much fluffier on this one" and it was the spud which
> had been boiled with skin on. The one which had been peeled was
> wetter and not as white.
>
> I guess from now on, I don't peel before boiling for mashed potatoes,
> unless I'm in a terrific rush.

Thanks for the update!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

"Sheldon" > wrote in message
...
maryanne kehoe wrote:
> Li'l Wayne Boatwright blabbles:
>
> >?I don't have a very
> > high tolerance for handling hot things, so try to avoid holding potatoes
to
> > peel them after cooking.
>
> That's not what you tell you the Mexican gangbanger kidz with the
> gigantor foreskins that hang around at the the local playground down
> yer street, you *disgusting* pervert...

Duh'Weenie practices safe sex, he eats those greasy beaner schlongs
with trongs! LOL

Sheldon wrote:

maryanne kehoe wrote:
> Li'l Wayne Boatwright blabbles:
>
> >?I don't have a very
> > high tolerance for handling hot things, so try to avoid holding potatoes
to
> > peel them after cooking.
>
> That's not what you tell you the Mexican gangbanger kidz with the
> gigantor foreskins that hang around at the the local playground down
> yer street, you *disgusting* pervert...

Duh'Weenie practices safe sex, he eats those greasy beaner schlongs
with trongs! LOL
----------------

GM replies:

He's the "organist" for the local Hispanic Boy's Choir...

;-P


--
Best
Greg

On Jan 16, 1:23�pm, "Gregory Morrow" > wrote:
> Sheldon wrote:
> maryanne kehoe wrote:
> > Li'l Wayne Boatwright blabbles:
>
> > >?I don't have a very
> > > high tolerance for handling hot things, so try to avoid holding potatoes
> to
> > > peel them after cooking.
>
> > That's not what you tell you the Mexican gangbanger kidz with the
> > gigantor foreskins that hang around at the the local playground down
> > yer street, you *disgusting* pervert...
>
> Duh'Weenie practices safe sex, he eats those greasy beaner schlongs
> with trongs! LOL
> ----------------
>
> GM replies:
>
> He's the "organist" for the local Hispanic Boy's Choir...
>
> ;-P

For opening Sunday bible study Senor Duh'Weenie performs as the skin
floutist and afterwards takes confessional duty where for penance he
teaches a little kazoo.

Wayne Boatwright wrote:
> On Thu 15 Jan 2009 07:00:42p, Kathleen told us...
>
>> Wayne Boatwright wrote:
>>
>>> On Thu 15 Jan 2009 05:25:22p, told us...
>>>
>>>
>>>> I boiled two potatoes of the same size and from the same bag in the
>>>> same pan. Only one was peeled.
>>>>
>>>> I put each one thru the ricer and delivered the results in separate
>>>> dishes to my SO. The comment was "I can't taste the difference but
>>>> the texture is so much fluffier on this one" and it was the spud which
>>>> had been boiled with skin on. The one which had been peeled was
>>>> wetter and not as white.
>>>>
>>>> I guess from now on, I don't peel before boiling for mashed potatoes,
>>>> unless I'm in a terrific rush.
>>>>
>>>
>>> If you're using a ricer to "mash" the potatoes and separate the skin, I
>>> doubt it would take much longer, in fact perhaps take less time than it
>>> would to peel them first.
>>>
>>> Thanks for the comparison. That does sound logical, since the skin is
>>> somewhat of a barrier to the cooking liquid.
>>>
>> You can also drive off some of the excess moisture by returning the
>> potatoes to the pan after draining, and shaking the pan over the burner
>> until the steam stops billowing. Then mash.
>>
>
> That's what I always do for mashed potatoes.
>
It's one of the few good things an electric range is good for <g>

Wayne Boatwright wrote:

> I've always peeled and cubed potatoes for virtually every purpose, but I
> know that moisture needs to be minimized in the finished potatoes. For
> mashed potatoes I return them to the pan and shake it back and forth over
> heat until they dry. For potato salad, I turn the cubes out onto a non-
> stick baking sheet and dry them a bit in the oven. I don't have a very
> high tolerance for handling hot things, so try to avoid holding potatoes to
> peel them after cooking.

For potato salad, I just let them cool in a collendar for a while until
I can handle them. The skins come off easier when the spuds are cool.
>