"Omelet" > wrote in message
news
> In article >,
> "Julie Bove" > wrote:
>
>> "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.
>
> I never purchase Russets. Dad has an aversion to them and the peels do
> indeed taste like dirt to me!
>
> I eat so few spuds, I can afford the better ones. Russets have no use in
> my world, but to each their own!
>
> Russets suck.
I had quit using russet with the exception of baked potatoes which we don't
have often. But I discovered that they make the best filling for pierogies
of which I just posted my faux version.
For mashed, I prefer Yukon Gold but daughter has decided she likes instant
potatoes the best. I don't, but they are very quick to make.