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I leave the skin on most of the time when cooking potatoes. And luckily for me, if i want to peel them, I peel super fast with my trusty old potato peeler and by the time the potatoes are done for Dawn, I'm done steaming mine.
My tip? I don't peel potatoes....the skins are good for you. Why make extra work for yourself?
Agree! Haven't peeled a potato in years whether it be for boiled, mashed, roasted, potato salad or anything else. Peeling takes away most of the nutrition and flavor. Just wash the taters well and enjoy!
How long is she cooking the whole potato for the skin to slide off?
I assume at that point the potato is still mostly raw and needs to you to finish cooking it per whatever recipe you're making.
I know skin-on mashed potatoes have more nutrients, but I do not like them, Sam I am. They look unattractive on the plate, and the texture is all wrong, especially if we are talking about russets here.
I don't make mashed potatoes that often though, so when I make them, I really want to enjoy the perfect perfect batch.
Debsi, I don't care for the skin either in my mashed potatoes or potato salad. When I'm making a large batch of potato salad I don't need to stand there for 1/2 hour peeling the hot skins off with my hands
She doesn't say but I would say it depends on the size of the potato and check as you would by inserting a knife for doneness.
The potato isn't raw, it's cooked to the doneness for the recipe your using.
LOL.....Yes Jax - and she is touting her Gilligan's island cookbook. Basically, she takes a knife and scores the potato all the way around the middle. Then boils as usual. Cools in some ice water and then pulls both halves off easily.
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