My spouse kept insisting I peel the potatoes I used for home fries (not sure if there’s another name for them, but cut the potatoes into 10-15mm chunks and cook them in a pan with oil or butter with a lid for a bit to soften them up and then raise the temp to brown the outside, I always season with garlic) until one day I “forgot” the peeler while camping and it was either try it or go hungry. Surprise surprise, they loved it
I despise mashed potatoes with the skin. I don’t want random chewy bits in my creamy mashed potatoes. I’ll take the small lumps of not fully mashed than having skins floating around.
For mashed potatoes, use gold or yellow potatoes. Skin is so thin that you really don’t need to peel them before mashing. I prefer to use russets for baked potatoes.
Wedges, rounds, mashed, baked whole, soup, home fries, I can’t imagine any of them being better without skin. Maybe hashed might be better without but I’m not sure.
A trick I learned working in a diner is to boil em a bit. Skin comes right off with a scrape no problem.
The real trick is to keep the skin on. That shit is delicious. The fuck you taking the skin off for?
My spouse kept insisting I peel the potatoes I used for home fries (not sure if there’s another name for them, but cut the potatoes into 10-15mm chunks and cook them in a pan with oil or butter with a lid for a bit to soften them up and then raise the temp to brown the outside, I always season with garlic) until one day I “forgot” the peeler while camping and it was either try it or go hungry. Surprise surprise, they loved it
Sometimed I want mashed potatoes. Otherwise the skin stays on.
Nah. Skinned mash is also peak tater. Try it.
I despise mashed potatoes with the skin. I don’t want random chewy bits in my creamy mashed potatoes. I’ll take the small lumps of not fully mashed than having skins floating around.
Creamy? Are you trying to pass whipped potatoes off as mashed?
Nah, mash those skins too!
For mashed potatoes, use gold or yellow potatoes. Skin is so thin that you really don’t need to peel them before mashing. I prefer to use russets for baked potatoes.
keep it on. less effort, less waste, keeps potato’s shape better, adds texture
tho i get some are texture sensitive
French fries aren’t the only thng you can use potato for
Wedges, rounds, mashed, baked whole, soup, home fries, I can’t imagine any of them being better without skin. Maybe hashed might be better without but I’m not sure.
Potato gnocchi is one you definitely can’t do with skin.
Potato puree
Everything you speak is the gospel