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.