Ricing Potatoes...Unpeeled?

Question

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!)

Answer

I always do it that way; it's another reason to use the press. The skins come out of the press easily enough, and don't get through.

Answer

We haven't peeled potatoes for mashed in a long time and always use the ricer. However, we scrape the skins into the mashed potatoes because we love the added texture that they supply.

Answer

A ricer is a rather tedius tool...if you do this often, get a food mill.

Answer

in my family we always leave the skins on, both for texture and cuz it is easy! 
 
You didn't ask for a mashed potato technique, but I have one that reduces water in the potatoes, and works wonderfully. Slice the potatoes before boiling them. I slice them about 3/8" thick, but you can do whatever you want. Put them in a pot and add cold water just to cover, and about 1 tb salt per quart of water. (Estimate.) Bring to a boil then simmer for about 10-15 minutes, till the potatoes are at desired tenderness (time will vary with taters and thickness of slices). Bite into one to see if it's done.
 
This cooks the potatoes very evenly, as you can imagine. it's also pretty quick. I learned it to make potato salad but have since used it for everything from home fries to mashed. The salt in the water pumps up the flavor early on, reducing the need to add salt in the mashing. 
 
Anyway, then mash them with warm butter and milk and whatever else you like, plus salt and pepper to taste. We use a plain old potato masher, since they break down pretty fast after being boiled in slices. You could use a ricer too. You get a nice dense mashed potato full of flavor.

Answer

I say boil the potatoes w/ the skins on. After they have cooled down for a few min. to be handled, test an unpeeled one in your ricer. If the skins don't seep through and a taste test of the mash is fine, then go for it! 
 
In fact, I do think that your mash will end up having more flavor if you go this route. Reminds me of making a flavorful bouillabaise, when you emulsify everything together (fish bones and all) to extract as much inherent flavor as possible.

Answer

That's how I do it all the time. Boil Russet potatoes in their skins, then slice them in half and put the potato half into the ricer cut side down. When you smoosh it through, the skin stays in the hopper. If you want potatoes with the skins, you're better off using red skin potatoes (their hide isn't as tough) and using a hand masher.

Answer

I use my ricer all the time when I make mashed potatoes
I cook the potatoes with the skin on and then put them thru the ricer , and its like magic...The skin is taken off perfectly, but you have to keep cleaning the skin out of the ricer. You need muscles for this and sometimes I get my man to help me with this whole procedure.
It sure beats peeling all those potatoes.
 
I usually use the small red new potatoes or yukon golds

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Ricing Potatoes...Unpeeled?

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