Thread: Mashed potatoes - peeled or not before boiling?

[email protected] 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 Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
<[email protected]> wrote:

> [email protected] 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

On Jan 13, 11:40*pm, Nina <ninaNOS...@economika.net> wrote:
> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>
> <not.jim.silver...@verizon.not> wrote:
> > tweeny90...@mypacks.net *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" <[email protected]> wrote in message
news:[email protected]
> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
> <[email protected]> wrote:
>
>> [email protected] 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

[email protected] 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 <ninaNOS...@economika.net> wrote:
>
>>On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>>
>><not.jim.silver...@verizon.not> wrote:
>>
>>>tweeny90...@mypacks.net 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.

[email protected] 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, tweeny90...@mypacks.net 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 skinon
> - 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!

<[email protected]> wrote in message
news:[email protected]..
> 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.

On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
<[email protected]> wrote:

>Pits09 wrote:
>
>> On Jan 13, 11:40 pm, Nina <ninaNOS...@economika.net> wrote:
>>
>>>On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>>>
>>><not.jim.silver...@verizon.not> wrote:
>>>
>>>>tweeny90...@mypacks.net 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.

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

Lynn from Fargo wrote:

> On Jan 13, 8:23 am, tweeny90...@mypacks.net 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" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 13 Jan 2009 09:01:57 -0600, Kathleen
> <[email protected]> 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 <YR1bl.193449$[email protected]>,
"Nancy Young" <[email protected]> wrote:

> [email protected] 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
[email protected]

On Tue, 13 Jan 2009 08:23:30 -0800 (PST), Lynn from Fargo
<[email protected]> 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 <ninaNOS...@economika.net> wrote:
> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>
> <not.jim.silver...@verizon.not> wrote:
> > tweeny90...@mypacks.net *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 <ninaNOS...@economika.net> 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" <rjynly...@comcast.net>


> 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.

On Tue, 13 Jan 2009 09:40:26 -0800 (PST), [email protected]
wrote:

>On Jan 13, 11:49*am, Nina <ninaNOS...@economika.net> 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.

Oh, that's what I meant... that the question was about WHEN to peel
the potatoes, not IF you were going to peel the potatoes.

Nina

On Tue, 13 Jan 2009 09:38:57 -0800 (PST), [email protected]
wrote:

>On Jan 13, 9:40*am, Nina <ninaNOS...@economika.net> wrote:
>> On Tue, 13 Jan 2009 14:28:24 GMT, "James Silverton"
>>
>> <not.jim.silver...@verizon.not> wrote:
>> > tweeny90...@mypacks.net *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.

Be sure to do it blind. :-)

And report back!