Do you boil the whole potato with skin still on? My better half
swears this matters tastewise, but for me, it just adds to the time to
get dinner on the table. I like to just quarter them, peeled of
course, and they are ready to push through the ricer in about 10
minutes. The whole skin-on method takes over a half hour, not
counting the peeling time.

Now, I'm NOT tawkin' about mashing and eating them with the skin on
- that's a whole other story.

wrote on Tue, 13 Jan 2009 06:23:21 -0800
(PST):

> Do you boil the whole potato with skin still on? My better
> half swears this matters tastewise, but for me, it just adds
> to the time to get dinner on the table. I like to just
> quarter them, peeled of course, and they are ready to push
> through the ricer in about 10 minutes. The whole skin-on
> method takes over a half hour, not counting the peeling time.

> Now, I'm NOT tawkin' about mashing and eating them with the
> skin on - that's a whole other story.

Peeling is much easier if done after boiling of whole potatoes.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 13, 11:40*pm, Nina > wrote:
> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>
> > wrote:
> > *wrote *on Tue, 13 Jan 2009 06:23:21 -0800
> >(PST):
>
> >> Do you boil the whole potato with skin still on? *My better
> >> half swears this matters tastewise, but for me, it just adds
> >> to the time to get dinner on *the table. I like to just
> >> quarter them, peeled of course, and they are ready to push
> >> through the ricer *in about 10 minutes. *The whole skin-on
> >> method takes over a half hour, not counting the peeling time.
>
> >> *Now, I'm NOT tawkin' about *mashing and eating *them with the
> >> skin on - that's a whole other story.
>
> >Peeling is much easier if done after boiling of whole potatoes.
>
> Wow, that would certainly be a matter of opinion. *I'd way rather pare
> a cold potato than to try to take the skin off a hot one.
>
> I could see where this *might* make a difference to taste, because
> potatoes boiled in the skin would be less likely to absorb water, but
> I can't see it as a huge issue relative to the time issue if they're
> not overcooked.
>
> Nina

From a quick Google

" Potato skins store many nutrients and also contain a lot of fiber
which is essential for a healthy diet. Leaving the potato skins on the
potato also helps contain the nutrients in the flesh of the potato
which has a tendency to escape during cooking. Based on a 2000 calorie
diet, a large baked potato, including the skin, has 278 calories. Only
3 of these calories are from fat. The baked potato contains only 1% of
the fat allowance considered as part of a healthy diet, with 0% of
this being saturated fat.

The potato, as well as the potato skin, is a great source of vitamin
C, vitamin B6, copper, potassium, manganese, and dietary fiber.
Potatoes and potato skins contain 18% of the recommended daily
allowance of iron and 7.5 grams of protein which is rarely found in
vegetables in such high concentrations. Potato skins also contain a
variety of phytonutrients which are a natural source of antioxidants
that help to prevent cellular deterioration of the body. The
phytonutrients found in the potato skins as well as the flesh include
carotenoids, flavonoids, and caffeic acid. "

"Nina" > wrote in message

> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
> > wrote:
>
>> wrote on Tue, 13 Jan 2009 06:23:21 -0800
>> (PST):
>>
>>> Do you boil the whole potato with skin still on? My better
>>> half swears this matters tastewise, but for me, it just adds
>>> to the time to get dinner on the table. I like to just
>>> quarter them, peeled of course, and they are ready to push
>>> through the ricer in about 10 minutes. The whole skin-on
>>> method takes over a half hour, not counting the peeling time.
>>
>>> Now, I'm NOT tawkin' about mashing and eating them with the
>>> skin on - that's a whole other story.
>>
>> Peeling is much easier if done after boiling of whole potatoes.
>
> Wow, that would certainly be a matter of opinion. I'd way rather pare
> a cold potato than to try to take the skin off a hot one.
>
I peel under running cold water or wear gloves.
--
James Silverton
Potomac, Maryland

wrote:
> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.

If nothing else, I like my potatoes mashed while they are still
hot. Even 10 minutes sounds like a long enough time, never
mind a half hour plus. And peeling hot potatoes doesn't sound
like a lot of fun, either.

I vote that the better half deals with the hot unpeeled potatoes
and gets the mashed potatoes on the table.

nancy

Pits09 wrote:

> On Jan 13, 11:40 pm, Nina > wrote:
>
>>On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>>
> wrote:
>>
wrote on Tue, 13 Jan 2009 06:23:21 -0800
>>>(PST):
>>
>>>>Do you boil the whole potato with skin still on? My better
>>>>half swears this matters tastewise, but for me, it just adds
>>>>to the time to get dinner on the table. I like to just
>>>>quarter them, peeled of course, and they are ready to push
>>>>through the ricer in about 10 minutes. The whole skin-on
>>>>method takes over a half hour, not counting the peeling time.
>>
>>>> Now, I'm NOT tawkin' about mashing and eating them with the
>>>>skin on - that's a whole other story.
>>
>>>Peeling is much easier if done after boiling of whole potatoes.
>>
>>Wow, that would certainly be a matter of opinion. I'd way rather pare
>>a cold potato than to try to take the skin off a hot one.
>>
>>I could see where this *might* make a difference to taste, because
>>potatoes boiled in the skin would be less likely to absorb water, but
>>I can't see it as a huge issue relative to the time issue if they're
>>not overcooked.
>>
>>Nina
>
>
> From a quick Google
>
> " Potato skins store many nutrients and also contain a lot of fiber
> which is essential for a healthy diet. Leaving the potato skins on the
> potato also helps contain the nutrients in the flesh of the potato
> which has a tendency to escape during cooking. Based on a 2000 calorie
> diet, a large baked potato, including the skin, has 278 calories. Only
> 3 of these calories are from fat. The baked potato contains only 1% of
> the fat allowance considered as part of a healthy diet, with 0% of
> this being saturated fat.
>
> The potato, as well as the potato skin, is a great source of vitamin
> C, vitamin B6, copper, potassium, manganese, and dietary fiber.
> Potatoes and potato skins contain 18% of the recommended daily
> allowance of iron and 7.5 grams of protein which is rarely found in
> vegetables in such high concentrations. Potato skins also contain a
> variety of phytonutrients which are a natural source of antioxidants
> that help to prevent cellular deterioration of the body. The
> phytonutrients found in the potato skins as well as the flesh include
> carotenoids, flavonoids, and caffeic acid. "

And besides, some of us think the skin is the best part.

wrote:
> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> Now, I'm NOT tawkin' about mashing and eating them with the skin on
> - that's a whole other story.

I boil them with the skins on for potato salad, because I've noticed that
the kind I prefer, Yukon Gold, seems to retain more color and flavor that
way. But I peel them for mashed potatoes w/o skins, probably out of sheer
habit.

Something else that I do out of habit--because it's what my mother did--is
peel a strip around the potato before boiling it with the skin on. It makes
the skins lift off more easily afterwards. Perhaps you could use that method
as a compromise on the peel/no peel issue.

On Jan 13, 8:23*am, wrote:
> Do you boil the whole potato with skin still on? *My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on *the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer *in about 10
> minutes. *The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> *Now, I'm NOT tawkin' about *mashing and eating *them with the skin on
> - that's a whole other story.

============================
Peel 'em first. Cold water to cover with a spoonful of salt and a
couple of cloves of whole peeled garlic. Cook & drain (leave the
garlic in there. It will be very soft.. While still hot, beat with
portable mixer adding (real) butter and whole milk or cream. Keep
warm.
When I'm cooking for a crowd (50+/-), I do several 4 to 6 quart dutch
ovens instead of gigantic pots because my arms are too shortto handle
a mixer in a 16+ quart kettle.

Lynn in Fargo
NEVER serve instant mashed "potatoes" to ANYBODY!

> wrote in message
...
> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> Now, I'm NOT tawkin' about mashing and eating them with the skin on
> - that's a whole other story.

For a nice looking mashed, we peel, then cook and mash. Often we like to
just leave the skin on and mash with the skin for a more rustic and
flavorful dish. We look over the potato and peel away anything that does
not look so good, of course.

When my wife makes potato salad she leaves the skin on then peels them while
still hot.

Lynn from Fargo wrote:

> On Jan 13, 8:23 am, wrote:
>
>>Do you boil the whole potato with skin still on? My better half
>>swears this matters tastewise, but for me, it just adds to the time to
>>get dinner on the table. I like to just quarter them, peeled of
>>course, and they are ready to push through the ricer in about 10
>>minutes. The whole skin-on method takes over a half hour, not
>>counting the peeling time.
>>
>> Now, I'm NOT tawkin' about mashing and eating them with the skin on
>>- that's a whole other story.
>
>
> ============================
> Peel 'em first. Cold water to cover with a spoonful of salt and a
> couple of cloves of whole peeled garlic. Cook & drain (leave the
> garlic in there. It will be very soft.. While still hot, beat with
> portable mixer adding (real) butter and whole milk or cream. Keep
> warm.
<snip>

I scrub whole small red potatoes and put them in a pan with cold water
to cover, salt and a couple cloves of garlic.

Heat some sour cream, butter, pepper (preferably white) and salt in the
microwave (having this stuff already hot prevents cooling of small
batches of potatoes).

Boil 'til fork tender, drain, return potatoes in the pan to the burner
and shake the pan around, tossing the potatoes to drive off excess
moisture. When the billows of steam start to subside, remove from heat.
This step helps prevent glue-y potatoes.

Add butter and sour cream mixture and beat with a portable mixer. If
you've got some fresh chives handy to mince up, they make a nice
garnish. Otherwise, serve up as is.

> Lynn in Fargo
> NEVER serve instant mashed "potatoes" to ANYBODY!

That's all my mother ever served. I grew up convinced that mashed
potatoes were disgusting.

"Nina" > wrote in message
...
> On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
> > wrote:
>>And besides, some of us think the skin is the best part.
>
> Oh, me too, but there are a lot of people who don't like skins in
> their mashed potatoes, which was really the question.

My beloved, late mother-in-law always mashed her potatoes with skins on. I
loved them and still do it that way when preparing them for anyone other
than my extended family who like their lily white, unadulterated mashed
tatoes.

TammyM

In article >,
"Nancy Young" > wrote:

> wrote:
> > Do you boil the whole potato with skin still on? My better half
> > swears this matters tastewise, but for me, it just adds to the time to
> > get dinner on the table. I like to just quarter them, peeled of
> > course, and they are ready to push through the ricer in about 10
> > minutes. The whole skin-on method takes over a half hour, not
> > counting the peeling time.
>
> If nothing else, I like my potatoes mashed while they are still
> hot. Even 10 minutes sounds like a long enough time, never
> mind a half hour plus. And peeling hot potatoes doesn't sound
> like a lot of fun, either.
>
> I vote that the better half deals with the hot unpeeled potatoes
> and gets the mashed potatoes on the table.

How about leave the peels on, quarter them, cook them and peel
afterwards? I think they are easier to peel that way.

I like the peels, though.

In fact, I'd rather they didn't get smashed at all. Boiled potatoes are
one of my favorite ways to cook them.

--
Dan Abel
Petaluma, California USA

On Tue, 13 Jan 2009 08:23:30 -0800 (PST), Lynn from Fargo
> wrote:

>Peel 'em first. Cold water to cover


That's interesting. I've always put them into boiling water.
About how long does it take them to cook after the water comes to a
boil?

On Jan 13, 9:40*am, Nina > wrote:
> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>
> > wrote:
> > *wrote *on Tue, 13 Jan 2009 06:23:21 -0800
> >(PST):
>
> >> Do you boil the whole potato with skin still on? *My better
> >> half swears this matters tastewise, but for me, it just adds
> >> to the time to get dinner on *the table. I like to just
> >> quarter them, peeled of course, and they are ready to push
> >> through the ricer *in about 10 minutes. *The whole skin-on
> >> method takes over a half hour, not counting the peeling time.
>
> >> *Now, I'm NOT tawkin' about *mashing and eating *them with the
> >> skin on - that's a whole other story.
>
> >Peeling is much easier if done after boiling of whole potatoes.
>
> Wow, that would certainly be a matter of opinion. *I'd way rather pare
> a cold potato than to try to take the skin off a hot one.
>
> I could see where this *might* make a difference to taste, because
> potatoes boiled in the skin would be less likely to absorb water, but
> I can't see it as a huge issue relative to the time issue if they're
> not overcooked.
>
> Nina

I think I'll run a 'taste test' - two spuds from the same lot, one
peeled first and one peeled after boiling. Let other half be the
taste judge and then I'll know the way to go when I want mashed.

On Jan 13, 11:49*am, Nina > wrote:

> >And besides, some of us think the skin is the best part.
>
> Oh, me too, but there are a lot of people who don't like skins in
> their mashed potatoes, which was really the question.
>
> Nina

No -the question was if you peeled before or after boiling. No WAY do
we like skins in our mashed potatoes.

On Jan 13, 9:49*am, "Nancy Young" >


> I vote that the better half deals with the hot unpeeled potatoes
> and gets the mashed potatoes on the table.

Yeah - put the b.h. to WORK. I like your answer.

> wrote in message
news
> On Tue, 13 Jan 2009 08:23:30 -0800 (PST), Lynn from Fargo
> > wrote:
>
>>Peel 'em first. Cold water to cover
>
>
> That's interesting. I've always put them into boiling water.
> About how long does it take them to cook after the water comes to a
> boil?

Not long. You do cut them up, right?

"TammyM" > wrote :
>
> My beloved, late mother-in-law

You were really lucky.

> wrote in message
...
On Jan 13, 11:49 am, Nina > wrote:

> >And besides, some of us think the skin is the best part.
>
> Oh, me too, but there are a lot of people who don't like skins in
> their mashed potatoes, which was really the question.
>
> Nina

No -the question was if you peeled before or after boiling. No WAY do
we like skins in our mashed potatoes.



Then peel them before boiling them. Hot potatoes are no fun to handle
(gloves or no gloves) and they need to be quickly mashed while still hot.
Otherwise you're making cold potatoes.

Jill

said...

> On Jan 13, 11:49*am, Nina > wrote:
>
>> >And besides, some of us think the skin is the best part.
>>
>> Oh, me too, but there are a lot of people who don't like skins in
>> their mashed potatoes, which was really the question.
>>
>> Nina
>
> No -the question was if you peeled before or after boiling. No WAY do
> we like skins in our mashed potatoes.


Peeled, quartered, boiled from cold salted water then mashed.

I keep the butter and some cream cheese at room temp beforehand.

Add hot milk or half & half last (to prevent cooling too fast) to desired
consistency, stirring thoroughly (with fresh ground pepper) to blend

I mash everything (including butter and cream cheese) through a foley mill.
The consistency is the same as a ricer but it's a bit quicker since the
process doesn't stop until you're out of potatoes and gets them to the
table hotter. It takes more elbow grease than grip strength though.

Andy

wrote:
> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> Now, I'm NOT tawkin' about mashing and eating them with the skin on
> - that's a whole other story.

For mashed potatoes - russets peeled before boiling. Peeling
after boiling would be too difficult and time-consuming and
the potatoes would cool off too much. Leaving the skins on
is not an option with russets as these days their skins tend
to be too tough and lend an unpleasant texture to the mashed
potatoes. Years ago I sometimes left the skins in but it seems
like the skins are tougher now.

But I do like the skins on baked russets. That's my favorite
part of the potato. But when baked the skins get crispy and
thus not objectionable texture-wise.

For me russets are the best and only for traditional mashed
potatoes and baked potatoes. However I do like the newer
versions of mashed potatoes using red potatoes with the skins
left on and lots of garlic. But that's a horse of a different
color. With my turkey and gravy I want traditional mashed.
If I'm having something like grilled salmon the garlic smashed
potatoes are great.

For traditional potato salad I also prefer russets (skinned,
of course) but I like other styles of potato salad also.
I like to make one with roasted red potatoes with skins
and bacon and ranch dressing. Yukon golds are good for
potato salad also. You can usually leave the skins on those.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Lynn from Fargo wrote:
> On Jan 13, 8:23 am, wrote:
>> Do you boil the whole potato with skin still on? My better half
>> swears this matters tastewise, but for me, it just adds to the time to
>> get dinner on the table. I like to just quarter them, peeled of
>> course, and they are ready to push through the ricer in about 10
>> minutes. The whole skin-on method takes over a half hour, not
>> counting the peeling time.
>>
>> Now, I'm NOT tawkin' about mashing and eating them with the skin on
>> - that's a whole other story.
>
> ============================
> Peel 'em first. Cold water to cover with a spoonful of salt and a
> couple of cloves of whole peeled garlic. Cook & drain (leave the
> garlic in there. It will be very soft.. While still hot, beat with
> portable mixer adding (real) butter and whole milk or cream. Keep
> warm.

That is exactly how I do them. Except for the garlic. Maybe
I'll give that a try next time. Can't hurt. Can't have too much
garlic - well maybe not in chocolate fudge.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 13 Jan 2009 13:29:41 -0500, "cybercat" >
wrote:

>Not long. You do cut them up, right?

Yes. I actually do more than quarter them, I cube them.

> wrote:

>Do you boil the whole potato with skin still on? My better half
>swears this matters tastewise, but for me, it just adds to the time to
>get dinner on the table. I like to just quarter them, peeled of
>course, and they are ready to push through the ricer in about 10
>minutes. The whole skin-on method takes over a half hour, not
>counting the peeling time.

I'm down with the un-peeled, cut-up-into-chunks method.

Steve

Kate Connally said...

> But I do like the skins on baked russets. That's my favorite
> part of the potato. But when baked the skins get crispy and
> thus not objectionable texture-wise.


I hate potato skins! Growing up if we had baked potatoes, we weren't allowed
to leave the table until we ate our potato skins. I always thought we were
being forced to eat dirt! Mom didn't like food going into the trash. A hand-
me-down thing from Depression days.

As soon as I left home, never another potato skin.

Probably why I don't like leftovers much. What an epiphany!?!

Andy

On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
wrote:

> wrote in message
...
>On Jan 13, 11:49 am, Nina > wrote:
>
>> >And besides, some of us think the skin is the best part.
>>
>> Oh, me too, but there are a lot of people who don't like skins in
>> their mashed potatoes, which was really the question.
>>
>> Nina
>
>No -the question was if you peeled before or after boiling. No WAY do
>we like skins in our mashed potatoes.

Who is this we you speak for?

Lou

On Jan 13, 8:23�am, wrote:
> Do you boil the whole potato with skin still on? �My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on �the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer �in about 10
> minutes. �The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> �Now, I'm NOT tawkin' about �mashing and eating �them with the skin on
> - that's a whole other story.

Well, when I make what my family calls REAL mashed potatoes, I
generally peel them , put them in cold water to cover, toss in a clove
of garlic or two, and gently cook till easily pierced with a knife.
Can count on one hand the number of time I have made these in the last
few yerars, usually buy them all ready made in the refrigerated
section at the stupid market.

Why do I cook them like this? The only reason is, my mother cooked
them this way

Rosie

Andy wrote on Tue, 13 Jan 2009 19:40:35 +0000 (UTC):

>> But I do like the skins on baked russets. That's my favorite
>> part of the potato. But when baked the skins get crispy and
>> thus not objectionable texture-wise.

> I hate potato skins! Growing up if we had baked potatoes, we
> weren't allowed to leave the table until we ate our potato
> skins. I always thought we were being forced to eat dirt! Mom
> didn't like food going into the trash. A hand- me-down thing
> from Depression days.

> As soon as I left home, never another potato skin.

> Probably why I don't like leftovers much. What an epiphany!?!

Again, we're getting into personal tastes and considering how best to
make mashed potatoes :-) I think the best mashed are made from baked
Idaho potatoes and, of course, the potatoes are baked in their skins.
You can microwave baking potatoes for mashed potatoes or stuffed
potatoes but the taste is better with a conventional oven, IMHO. Anyway,
I like to eat crisp potato skins too.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

wrote:
> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> Now, I'm NOT tawkin' about mashing and eating them with the skin on
> - that's a whole other story.

Is the other half nuts? It's a pain in the ass to peel hot potatoes. If
you want the added flavour of the skins you could always throw some
garden soil into the cooking water.

James Silverton wrote:
> wrote on Tue, 13 Jan 2009 06:23:21 -0800 (PST):
>
>> Now, I'm NOT tawkin' about mashing and eating them with the
>> skin on - that's a whole other story.
>
> Peeling is much easier if done after boiling of whole potatoes.


Peeling is easier after boiling and then cooling potatoes. I don't find
handling a steaming hot and slippery potato easier than peeling a raw one.

"cybercat" > wrote in message
...
>
> "TammyM" > wrote :
>>
>> My beloved, late mother-in-law
>
> You were really lucky.

Tell me about it. She was such a lovely woman. On the other hand, her son
and her husband....

;-)

TammyM, happily divorced for lo these many moons

Lou Decruss wrote:
>
>>> Nina
>> No -the question was if you peeled before or after boiling. No WAY do
>> we like skins in our mashed potatoes.
>
> Who is this we you speak for?


Herself, Andy, me.....

On Jan 13, 4:08*pm, rosie > wrote:
usually buy them all ready made in the refrigerated
> section at the stupid market.

Agh - for as often as I like mashed potatoes with a meal, I'd go broke
buying them this way. I will have to check on the price per pound.
Gotta be UP there.

"Lou Decruss" > wrote in message
...
> On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
> wrote:
>
> wrote in message
...
>>On Jan 13, 11:49 am, Nina > wrote:
>>
>>> >And besides, some of us think the skin is the best part.
>>>
>>> Oh, me too, but there are a lot of people who don't like skins in
>>> their mashed potatoes, which was really the question.
>>>
>>> Nina
>>
>>No -the question was if you peeled before or after boiling. No WAY do
>>we like skins in our mashed potatoes.
>
> Who is this we you speak for?
>
> Lou



> wrote in message
...
On Jan 13, 11:49 am, Nina > wrote:

> >And besides, some of us think the skin is the best part.
>
> Oh, me too, but there are a lot of people who don't like skins in
> their mashed potatoes, which was really the question.
>
> Nina

No -the question was if you peeled before or after boiling. No WAY do
we like skins in our mashed potatoes.
************************************************** ***********************
Can't you read? The entire quoted post, by Tweeney, which included what the
OP said in response to Nina.

Get over this criticize all of Jill's posts complex, Lou. Go take some
people out to eat on a friggin gift card so everyone can talk about that for
a change. Leave me the hell alone.

Jill

wrote:

> Do you boil the whole potato with skin still on? My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer in about 10
> minutes. The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> Now, I'm NOT tawkin' about mashing and eating them with the skin on
> - that's a whole other story.

Has nobody else noticed that the OP is using a *ricer*?

Cook them unpeeled, then quarter them and put them UNPEELED through the
ricer, which will serve the purpose of pushing the potato pulp through while
blocking the peel.

Bob

Lou Decruss wrote:

> On Tue, 13 Jan 2009 13:48:16 -0500, "jmcquown" >
> wrote:
>
> > wrote in message
> ...
> >On Jan 13, 11:49 am, Nina > wrote:
> >
> >> >And besides, some of us think the skin is the best part.
> >>
> >> Oh, me too, but there are a lot of people who don't like skins in
> >> their mashed potatoes, which was really the question.
> >>
> >> Nina
> >
> >No -the question was if you peeled before or after boiling. No WAY do
> >we like skins in our mashed potatoes.
>
> Who is this we you speak for?


She uses "we" when she looks in the mirror...


--
Best
Greg

On Jan 13, 9:23�am, wrote:
> Do you boil the whole potato with skin still on? �My better half
> swears this matters tastewise, but for me, it just adds to the time to
> get dinner on �the table. I like to just quarter them, peeled of
> course, and they are ready to push through the ricer �in about 10
> minutes. �The whole skin-on method takes over a half hour, not
> counting the peeling time.
>
> �Now, I'm NOT tawkin' about �mashing and eating �them with the skin on
> - that's a whole other story.

If you cook em with the skin on, unless you have asbestos fingers
you'd better be prepared for smashed with the skin.

The only things one needs to know about cooking potatoes for mashed is
to have them all near the same size and start them in cold water.

On Jan 13, 9:28�am, "James Silverton" >
wrote:
> �wrote �on Tue, 13 Jan 2009 06:23:21 -0800
> (PST):
>
> > Do you boil the whole potato with skin still on? �My better
> > half swears this matters tastewise, but for me, it just adds
> > to the time to get dinner on �the table. I like to just
> > quarter them, peeled of course, and they are ready to push
> > through the ricer �in about 10 minutes. �The whole skin-on
> > method takes over a half hour, not counting the peeling time.
> > �Now, I'm NOT tawkin' about �mashing and eating �them with the
> > skin on - that's a whole other story.
>
> Peeling is much easier if done after boiling of whole potatoes.

Bull.

On Jan 13, 9:43�am, Pits09 > wrote:
> On Jan 13, 11:40�pm, Nina > wrote:
>
>
>
>
>
> > On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>
> > > wrote:
> > > �wrote �on Tue, 13 Jan 2009 06:23:21 -0800
> > >(PST):
>
> > >> Do you boil the whole potato with skin still on? �My better
> > >> half swears this matters tastewise, but for me, it just adds
> > >> to the time to get dinner on �the table. I like to just
> > >> quarter them, peeled of course, and they are ready to push
> > >> through the ricer �in about 10 minutes. �The whole skin-on
> > >> method takes over a half hour, not counting the peeling time.
>
> > >> �Now, I'm NOT tawkin' about �mashing and eating �them with the
> > >> skin on - that's a whole other story.
>
> > >Peeling is much easier if done after boiling of whole potatoes.
>
> > Wow, that would certainly be a matter of opinion. �I'd way rather pare
> > a cold potato than to try to take the skin off a hot one.
>
> > I could see where this *might* make a difference to taste, because
> > potatoes boiled in the skin would be less likely to absorb water, but
> > I can't see it as a huge issue relative to the time issue if they're
> > not overcooked.
>
> > Nina
>
> From a quick Google
>
> " Potato skins store many nutrients and also contain a lot of fiber
> which is essential for a healthy diet. Leaving the potato skins on the
> potato also helps contain the nutrients in the flesh of the potato
> which has a tendency to escape during cooking. Based on a 2000 calorie
> diet, a large baked potato, including the skin, has 278 calories. Only
> 3 of these calories are from fat. The baked potato contains only 1% of
> the fat allowance considered as part of a healthy diet, with 0% of
> this being saturated fat.
>
> The potato, as well as the potato skin, is a great source of vitamin
> C, vitamin B6, copper, potassium, manganese, and dietary fiber.
> Potatoes and potato skins contain 18% of the recommended daily
> allowance of iron and 7.5 grams of protein which is rarely found in
> vegetables in such high concentrations. Potato skins also contain a
> variety of phytonutrients which are a natural source of antioxidants
> that help to prevent cellular deterioration of the body. The
> phytonutrients found in the potato skins as well as the flesh include
> carotenoids, flavonoids, and caffeic acid.

Hey, why bother cooking potatoes at all... after all that I lost my
appetite. LOL

On Jan 13, 10:01�am, Kathleen > wrote:
> Pits09 wrote:
> > On Jan 13, 11:40 pm, Nina > wrote:
>
> >>On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>
> > wrote:
>
> �wrote �on Tue, 13 Jan 2009 06:23:21 -0800
> >>>(PST):
>
> >>>>Do you boil the whole potato with skin still on? �My better
> >>>>half swears this matters tastewise, but for me, it just adds
> >>>>to the time to get dinner on �the table. I like to just
> >>>>quarter them, peeled of course, and they are ready to push
> >>>>through the ricer �in about 10 minutes. �The whole skin-on
> >>>>method takes over a half hour, not counting the peeling time.
>
> >>>> Now, I'm NOT tawkin' about �mashing and eating �them with the
> >>>>skin on - that's a whole other story.
>
> >>>Peeling is much easier if done after boiling of whole potatoes.
>
> >>Wow, that would certainly be a matter of opinion. �I'd way rather pare
> >>a cold potato than to try to take the skin off a hot one.
>
> >>I could see where this *might* make a difference to taste, because
> >>potatoes boiled in the skin would be less likely to absorb water, but
> >>I can't see it as a huge issue relative to the time issue if they're
> >>not overcooked.
>
> >>Nina
>
> > From a quick Google
>
> > " Potato skins store many nutrients and also contain a lot of fiber
> > which is essential for a healthy diet. Leaving the potato skins on the
> > potato also helps contain the nutrients in the flesh of the potato
> > which has a tendency to escape during cooking. Based on a 2000 calorie
> > diet, a large baked potato, including the skin, has 278 calories. Only
> > 3 of these calories are from fat. The baked potato contains only 1% of
> > the fat allowance considered as part of a healthy diet, with 0% of
> > this being saturated fat.
>
> > The potato, as well as the potato skin, is a great source of vitamin
> > C, vitamin B6, copper, potassium, manganese, and dietary fiber.
> > Potatoes and potato skins contain 18% of the recommended daily
> > allowance of iron and 7.5 grams of protein which is rarely found in
> > vegetables in such high concentrations. Potato skins also contain a
> > variety of phytonutrients which are a natural source of antioxidants
> > that help to prevent cellular deterioration of the body. The
> > phytonutrients found in the potato skins as well as the flesh include
> > carotenoids, flavonoids, and caffeic acid. "
>
> And besides, some of us think the skin is the best part.

You would enjoy nibbling a good thick foreskin. LOL