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Old 08-12-2009, 10:45 AM
 
Location: I'm around here someplace :)
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another local habit I wasn't familiar with before:
when people make potato salad, or, rarely, mashed potatoes, they leave the skins on... does anyone here do that?

to me, boiled potato skins have an awful texture & don't taste very good either
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Old 08-12-2009, 10:52 AM
 
Location: Richardson, TX
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Quote:
Originally Posted by Tia 914 View Post
another local habit I wasn't familiar with before:
when people make potato salad, or, rarely, mashed potatoes, they leave the skins on... does anyone here do that?

to me, boiled potato skins have an awful texture & don't taste very good either
I'll eat it.. sometimes on purpose, because it's good for you, but I don't like it much. They do make good skin-on mashed potatoes at Claim Jumper.
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Old 08-12-2009, 10:56 AM
 
Location: Looking East and hoping!
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Depends on the potato. Idahos only baked will I eat the skin.

New potatoes, red skinned I will leave the skins on sometimes when making mashed/smashed/potato salad.
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Old 08-12-2009, 11:34 AM
 
Location: Houston, TX
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I leave the skin on, mainly because I'm just too lazy/hurried to peel them.
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Old 08-12-2009, 12:08 PM
 
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I peel mine for salads and mashed potatoes, but leave on if I am making loaded potato skins
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Old 08-12-2009, 12:13 PM
 
Location: Just a few miles outside of St. Louis
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I'll eat baked potatoes with the skin on, no problem. But, I always peel them if I'm going to have mashed "taters". I don't like the skins, plus it makes it more difficult to mash them well. I also peel them for potato salad, although I initially cook them with the skins on, then peel, and cut them after.
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Old 08-12-2009, 12:13 PM
 
Location: In a house
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I enjoy the baked potatoe skins of a russet potatoe over the actual potatoe on the inside!! Put that hunk of butter on that and oh my!! Oh I know. the cholestrol! Yikes. That's why I don't eat it often!!
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Old 08-12-2009, 02:50 PM
 
Location: Finally made it to Florida and lovin' every minute!
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I love potato skins, especially crispy baked ones (Cyn, we must be related somewhere along the line!), but for smashed 'taters, they have to be new potatoes or red skinned like Lacey mentioned. I like lumpy smashed taters, and that adds to it, IMO.
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Old 08-12-2009, 03:38 PM
 
Location: Dixie's Sunny Shore
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Either way, but I tend to prefer leaving the skins on.
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Old 08-12-2009, 03:48 PM
 
Location: Florida (SW)
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Red Bliss Potato Salad is usually made with the skins on.....with other potatoes I prefer the skins to be peeled off.....now my question is:
How many peel the potatoes and cut them up and then boil them as opposed to boiling them "in their jackets" and then peeling and cutting them?
How many dress the salad while the potatoes are still warm as opposed to chilling the potatoes first and then cutting and dressing the salad? I have seen it done both ways.
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