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Ricing Potatoes...Unpeeled?

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Ricing Potatoes...Unpeeled?

Funwithfood | Nov 24, 2004 01:56 PM

There is a theory that unpeeled potatoes absorb less water when boiled, hence make better mashed potatoes (makes sense).

Has anyone ever used a ricer with UNpeeled potatoes?

(A recipe I have calls for peeling the skin with a paring knife *after* being cooked. Because there will be about 7 pounds of potatoes--that sounds like a very difficult task, which I am hoping to avoid!)

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