Holidays are coming; you know what that means: hours of basting turkeys, baking pies, and peeling potatoes--except strike that last one. This time-saving trick will have your potatoes peel-free and ready for mashing in just seconds.
File this under “why didn’t I think of that?” because the trick is shockingly simple. Before you pop the spuds into a pot of boiling water, simply cut the potato just deep enough to slice the skin width-wise all the way around. (Make sure you scrub the spuds beforehand so you don't end up with a pot of dirty water.) Boil them as usual and then--this is very important for your fingers--let them cool after you drain them until they’re safe to touch. When they’re still warm but easy to handle, simply grasp one side and slide the skin right off. It will be perfectly peeled and you won’t waste any flesh like you do with a peeler.
Your mashed potatoes will taste even better if you follow this trick instead of peeling the potatoes before you boil them. Most of the flavor of the spuds resides in the skin. Remove it, and your mash isn’t as flavorful as it could be, even if you add this secret ingredient. This method ensures stress-free spuds that taste their best--with only seconds of work. Because you have enough to worry about with your in-laws coming over for dinner.
And for the fluffiest mashed potatoes possible, use this kitchen tool instead of a masher.
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