I wrote:

> I'm inclined to agree with you here -- but I'm too intrigued not to try
> this (I've got the time anyway). IF it does work I think it might be
> good for peeling a whole bag or more for some huge gathering, but since
> we don't do that many potatoes these days it will just be a tryout for
> the novelty of it all.

Now I can BTDT and not worth the time. I used russet potatoes from
CostCo, not Idaho like in the video -- but she said ANY potato would
work. The skins were sloughing off at places other than the scoring and
I still had to peel the skin off with a paring knife.

This ATC wannabe thinks that MaryAnne must have had several takes on
that video to get the right tater to pop from it's skin.

On the upside, I had a nice big bowl of ice water ready to do my rinse
and soak of mustard greens for tonight's dinner.

--Lin