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Julie Bove[_2_]

"Omelet" > wrote in message
news

> In article >,
> wrote:
>
>> How far in advance is it alright to peel potatoes for say, mashing or
>> roasting?
>> I'm talking the same day, but if they sit, will they be alright? I
>> imagine to
>> prevent them from discoloring, keep them in a pot of water? But will they
>> absord
>> too much water and mess up their cooking? Thanks.
>
> Why?
>
> I never peel potatoes. No reason to.
>
> I use mostly reds or yukon golds.

I peel russets if using for mashed. The bits of skin on them seem like dirt
to me. I never peel the other kinds. And I never peel for roasting.
Unless for some reason I am cooking for my dad. He has some strange food
phobias and potato skin is one such. He considers the skin to be poison.