Warning: peeling potatoes is a waste of time, just scrub em good

Honestly, I stopped peeling potatoes about 6 months ago after a buddy who runs a diner in Austin told me he never peels them for his mashed potatoes. I tried it with Yukon Golds for a Sunday roast and the texture was actually better, plus you keep all the fiber and nutrients. People act like it's lazy but the skins get soft and add flavor. Anyone else ditch the peeler and think it tastes just fine?

2 comments

2 Comments

paige_ellis5918d ago

Yukon Golds are the KEY for unpeeled potatoes. The skin is thin enough that it just melts into the mash. I've been doing it for years and nobody ever notices unless I point it out.

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morgan_butler18d ago

@paige_ellis59 you just made me realize something. It's like how people overcomplicate cooking when the simple trick is just picking the right ingredient. Yukon Golds are a perfect example, they're naturally buttery and thin skinned so you don't have to peel them. It's the same with a lot of stuff in life honestly. People think they need to do all this extra work when really the shortcut is just choosing something better from the start. I've been peeling potatoes for years like a fool and now I'm mad about it lol.