On Dec 12, 11:24*pm, "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.