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The Ranger[_7_]

wrote in message
...
> On Apr 19, 9:00 am, blake murphy > wrote:
> > On Sun, 19 Apr 2009 05:46:36 -0700 (PDT), wrote:
> > > Having decided that I want my mashed potatoes boiled
> > > first with the skin still on, I tried this method for an easier
> > > peel. With a paring knife, cut a complete circle around
> > > the spud's 'waist'. Boil til done. Have an ice bath ready.
> > > Plunge the potato in for a few seconds. Grasp ends (I
> > > used a dish towel) and pull - entire skin was off in halves
> > > in a matter of seconds. Beats trying to peel off with a
> > > knife while trying to hang onto a hot potato. This routine
> > > didn't cool the spud at all. Dumped them back into their
> > > pan to dry em a bit, then riced as usual.
> > >
> > interesting. what kind of potato was it?
> >
> Just the usual Idaho.
>
> I will admit tho - if really pressed for time, I'll go back to the
> old peel, quarter and boil method, and skip the ricer too.

Why use the ricer to begin with?

The Ranger