Who doesn't love potatoes but hates to peel em...try this..

[deziloooooo]

Found this so clever..can't wait to try it..


womansvibe.com/this-guy-makes-a-weird-slice-into-these-raw-potatoes-before-he-boils-them-the-reason-brilliant/

[Tennesseer]

I find this sooooo much easier.  

[Tennesseer]

deziloooooo - I did forward your link to a friend of mine who will be preparing real mashed potatoes this Christmas for twenty people. She would thank you I am sure.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

At first, I thought it would be more work than just peeling them to begin with - til I watched the video. Good little kitchen hack to remember for the future. Thanks.

[Tennesseer]

I used to trick my dinner guests by mostly using instant mashed potatoes but adding one of the refrigerated containers of mashed potatoes that had a few lumps in them.  When the guests saw a lump or two in their potatoes they believed I peeled pounds of them.

[deziloooooo]

Aug 23, 2015 10:36:52 GMT -5 Tennesseer said:

I find this sooooo much easier.  

I like em too and doctor them up with butter..salt..pepper and sour cream if have any...as good as the whole ones mashed...still keep whole ones on hand...so cheap when on sale..so versitile...have tom watch not to eat to many..bad for my sugar...[sigh}

[lexxy703]

The packaged refrigerated ones are good.  My mom stopped making mashed potatoes when she discovered them.

[Cookies Galore]

Red skin mashed potatoes. No peeling required.

[The Captain]

Heh, heh.  One of my great uncles was in the Army for a bit.  Apparently he did more than his fair share of KP duty.

I have many fond memories of sitting and peeling potatoes while chatting with him for family dinners.  His 60+ year old hands made much quicker work than my inexperienced 12yo hands.  The two of us (really mostly him) could easily peel 8-10 pounds of spuds in less than 15-20 minutes.  And, AND he would use a paring knife, not a peeler and never once cut himself that I saw.  That and he had less potato peeled off than I did with the peeler.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

My mother also used a paring knife - and taught me how to peel the skin from the spud so closely that very little of the "flesh" of the potato came off with the skin. It's a lot quicker (and less messy) than using a peeler.

As for "instant" potatoes, if they're dehydrated flakes that come in a box, they don't qualify as food.

[Tennesseer]

Aug 24, 2015 12:45:27 GMT -5 Cookies Galore said:

Red skin mashed potatoes. No peeling required.

And you get the benefit of the vitamins from the skins too.

[The Captain]

Aug 24, 2015 14:38:51 GMT -5 ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ said:

My mother also used a paring knife - and taught me how to peel the skin from the spud so closely that very little of the "flesh" of the potato came off with the skin. It's a lot quicker (and less messy) than using a peeler.

As for "instant" potatoes, if they're dehydrated flakes that come in a box, they don't qualify as food.

Awww now, don't be that way.

They've actually improved a lot in the past decade.  Plus they're a great, low cal thickener alternative for "cream" based soups.

[chiver78]

Aug 23, 2015 10:36:52 GMT -5 Tennesseer said:

I find this sooooo much easier.  

that's not even food....?

[Tennesseer]

Aug 24, 2015 16:56:30 GMT -5 chiver78 said:

Aug 23, 2015 10:36:52 GMT -5 Tennesseer said:

I find this sooooo much easier.  

that's not even food....?

Smother it with canned gravy and you don't know the difference.

[Tennesseer]

Aug 24, 2015 16:54:42 GMT -5 The Captain said:

Aug 24, 2015 14:38:51 GMT -5 ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ said:

My mother also used a paring knife - and taught me how to peel the skin from the spud so closely that very little of the "flesh" of the potato came off with the skin. It's a lot quicker (and less messy) than using a peeler.

As for "instant" potatoes, if they're dehydrated flakes that come in a box, they don't qualify as food.

Awww now, don't be that way.

They've actually improved a lot in the past decade.  Plus they're a great, low cal thickener alternative for "cream" based soups.

Yea. You tell her.

[sarcasticgirl]

Aug 23, 2015 10:36:52 GMT -5 Tennesseer said:

I find this sooooo much easier.  

Only because the vomit emoji isn't available on the app

Sent from my HTC One_M8 using proboards

[chiver78]

Aug 24, 2015 17:17:35 GMT -5 Tennesseer said:

Aug 24, 2015 16:56:30 GMT -5 chiver78 said:

that's not even food....?

Smother it with canned gravy and you don't know the difference.

it's like you don't even know me!

[tskeeter]

Came across another technique for mashed potatoes that works especially well for just one or two, or for a crowd.


Microwave an appropriate number of russet potatoes until starting to get cooked, about 16 minutes for four potatoes.

Move potatoes to 450 degree oven to finish baking.

When completely tender, cut the potatoes in half and scrape the insides into a bowl, as if you were making twice baked potatoes.

Mash, then add salt, pepper, melted butter, and heated cream (about a cup for four potatoes).

If necessary, slip potatoes back in the microwave to warm up a bit


This can also be a make ahead recipe.  Once you get the texture you want, add another 1/4 cup of cream.  It gets soupy, but the potatoes will absorb the extra moisture so that the potatoes will be just right when you reheat them the next day.