Wayne Boatwright wrote:
> 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.
>
It's one of the few good things an electric range is good for <g>