Potatoes

[Grendel]

Ok perhaps not the most important subject on the planet at the moment but a question about potato skins that has it's own thread on another forum I use.
What's people's opinion when it comes to peeling. We often don't peel ours as we are perfectly happy to eat the skins , it adds texture and flavour. My sister in law on the other hand complains something alarming if there is still skin on if she eats with us. And I still maintain that she has never had a baked potato because she will only eat the inside , so basically in my eyes mashed potato.
Others have disagreed with me and others have agreed , one even said he has to grit his teeth and say nothing while his wife cheerfully cuts off and throws away 10-20% of the potatoes he's grown.
One other thing that has come to light is that many , and we do this at times , if we do peel is to fry up the peel till it's crispy to use as a garnish or side dish .
What do people on here tend to do?

[ayjay]

I scrub new spuds with a metal scourer and peel old ones, (and usually mash the old ones with cream, butter and chives), jacket spuds or baked potato wedges get a good wash and I eat the skins.

[Timllfixit]

I used to do "wholemeal" chips(with the skins still on) and they're lovely!

[big-all]

potatoes young and old washed and diced never ever peeled
same with carrots
only peel turnip /swede parsnips sweet potato and other course skinned root vedge

as an aside jacket spuds cut in half face down 4-5 mins in the microwave then 5 in the foreman grill

[Grendel]

Seems I have more on my side on this forum

[big-all]

to me cooking is about what works and what you like
i dont follow recipes exept very loosly
for example chicken curry 2 or3 drips off oil chicken peppers onion cashew and pnuts tin toms puree
curry powder cider crushed chillies paprica and---------------

-------------plums/kiwi fruit/strawberries what ever fruit is past its best to use it up but no more than around 10% in the pans volume
you dont get any strong fruit tastes just sweetness to compliment the strong spicy nature off what is a hot curry

[Gadget]

Deffo leave the skins on.

[kellys_eye]

Only peeled when mashed - otherwise naked as the day the potato fairy brought them.

[big-all]

Only peeled when mashed - otherwise naked as the day the potato fairy brought them.

yes if you want mash you must peel as the skin will clog up the masher is seconds unless its a very open zig/zag design

[Rorschach]

Depends really what I am making. Mash is peeled of course unless the potatoes are very thin skinned and I fancy something a bit more rustic and chunky. Otherwise we tend to leave the skins on. Old later season thick skinned potatoes might be peeled for roasting though, otherwise you can rough up the outside to get them nice and crispy. Boiled potatoes always have the skin on, same for wedges, never make chips so that doesn't matter.

[wine~o]

Ah the humble potato......

My FIL used to complain if his potatoes weren't skinned, even Jersey Royals... He thought it the height of laziness....

New potatoes and wedges, I don't peel.

Roasties, Mash and chips I always peel.

The best (and most indulgent ) Mashed potatoes use Desiree, peeled and cooked in well salted water, add butter and clotted cream... mash and then beat with a wooden spoon to incorporate some air. If you are on a diet omit the butter...

[thescruff]

You forgot to add the finely chopped mint wine~o

[wine~o]

You forgot to add the finely chopped mint wine~o

Doesn't work with the clotted cream Mr. Scruff. perhaps spring onions would..

Mint with new potatoes is almost a given though....

[thescruff]

Chives works well with mash, if you want an onion taste. and I've never put clotted cream on potatoes yet perhaps I must try it.

[wine~o]

I've never put clotted cream on potatoes yet perhaps I must try it.

It's an indulgent treat in mash;

You are absolutely right about the chives,

one of my favourite supper dishes in winter is smoked haddock (Naturally smoked not the dyed rubbish) lightly poached in milk.. the milk is then added to the potatoes for mashing..

Big dollop of mash topped with a mix of chives, whole grain mustard and and a little oil, and a poached egg..

You are making me hungry..