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)
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