If I’m making smooth mash I’ll peel prior but I usually leave the skins on

A lot of salt

Anonymous wrote:Have you tried salted boiled potatoes? Delicious! Not for everyday consumption, but yummy

I agree, although I usually do salted steamed in the microwave.

Other than the fact that it's boring to eat the same thing every day, why would you say this is not for every day consumption?

Have you tried salted boiled potatoes? Delicious! Not for everyday consumption, but yummy

On. More flavor. Also a lot of vitamins in the skin.

Skin off because they need to go through the ricer later.

I prefer small red or yellow with skin on. A big russet I would never boil with skin on. I’d never boil it to begin with unless making mashed potatoes.

I like to eat the skins of organic potatoes scrubbed well so I leave them on.

Depends on type of potato and what you are using them for.

Either way! Do you want to eat the skins? Leave them on. I always do for red potatoes. For big old russets I usually peel beforehand, though you can boil and then the skins sort of rub off. Or if you want to make fried potatoes (hash browns, crispy potatoes) you can boil with skins, refrigerate, and peel while cold just before cooking. The potatoes will have separated from skins.

Skin on or off when boiling potatoes ?