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Another potato question


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Another potato question

GG Mora | Nov 11, 2002 10:46 AM

I just got around to reading the recent "Boiling Potatoes" thread, and it got me to wondering if there would be any benefit to baking, rather than boiling, the potatoes to be used for mashed or for gnocchi, etc. It seems like baking them (in their skins) would retain a lot more flavor and starch for the finished product, and they'd stay nice and dry. Maybe the thought of having to scrape the pulp out of the skins is too much of a deterrent?

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