I boiled two potatoes of the same size and from the same bag in the
same pan. Only one was peeled.

I put each one thru the ricer and delivered the results in separate
dishes to my SO. The comment was "I can't taste the difference but
the texture is so much fluffier on this one" and it was the spud which
had been boiled with skin on. The one which had been peeled was
wetter and not as white.

I guess from now on, I don't peel before boiling for mashed potatoes,
unless I'm in a terrific rush.