Some people insist that potatoes boiled in their skins produce the best mash. I am doubtful, but perhaps this is because I have allowed the potatoes to cool before peeling: the flesh has firmed up, requiring more vigorous efforts with the masher, which has released more starch, which has given the mash a gluey quality. (Making potato salad, you should dress the potatoes with vinaigrette when they’re hot, so that their looser textures absorb more sauce.)
One possible solution, I suppose, would be to wear a rubber glove on one hand, hold the potatoes in it, and peel them with the other. But I have never found peeling cooked potatoes as easy as it is reputed to be. The skin often comes away in tiny strips, which stick to one’s fingers.
I wondered whether a potato ricer or a food mill, which will de-skin cooked tomatoes, would spare me the aggravation. So I tried both yesterday. Neither was satisfactory.
It’s back to pre-peeling, I’m afraid.
One possible solution, I suppose, would be to wear a rubber glove on one hand, hold the potatoes in it, and peel them with the other. But I have never found peeling cooked potatoes as easy as it is reputed to be. The skin often comes away in tiny strips, which stick to one’s fingers.
I wondered whether a potato ricer or a food mill, which will de-skin cooked tomatoes, would spare me the aggravation. So I tried both yesterday. Neither was satisfactory.
It’s back to pre-peeling, I’m afraid.
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