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Location: Los Angeles>Little Rock>Houston>Little Rock
6,489 posts, read 8,811,321 times
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I tend to use red potatoes more than baking potatoes. I don't peel the reds, but I do peel the baking potatoes for mashing. For oven fries I don't peel.
I eat potatoes a lot, probably more than half the days of the year. I haven't peeled one in 20 or 30 years. Even if I'm making mashed potatoes, I leave the skins in there.
When I was a little kid and there was holiday dinner with wood-stove-baked potatoes,, everybody knew that they had to pass me their jackets (I was so spoiled). Nice and crispy, ,with butter and salt in them. Best part of a holiday meal. Nobody baked them in foil in those days.
Nope..(almost) never peel because it's the skin's that possess most nutrients..But for sure always scrub the potatoes before nuking or baking....However..IF going to mash/boil...I always peel..Don't believe black/brown bits in smashed//whoops mashed potatoes is very appetizing
Sometimes I do, sometimes I don't. Depends on the type and what I am using them for.
Usually I buy red or Yukon Gold potatoes with thin skins and I never peel them. But my family wants mashed potatoes pure white and very smooth, so on the rare occasions when I make mashed potatoes, I get russets and do peel them.
Afterwards, if I have leftover russets, and they need to be cut in cubes for soup or something, I do peel them, as the coarse skin would be unpleasant in that kind of dish.
We really don't eat potatoes very much. Maybe once a week or less.
Red potatoes we won't normally peel. Yukons are generally good to leave peels on as well. If we were going to mash them or use in potato salad I would peel them just to keep the peels from mucking it up. Russets, Idahos, etc have too many nasty spots and black areas on them. Don't know if our grocer is just getting some that were stored too long or what. I will peel those.
I only buy Yukon or white or reds. Which all have thin skins so I don't peel. If I was for some reason stuck with Idaho potatoes, then yes I peel.
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