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Old 06-03-2007, 01:47 PM   #11
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I keep the skins on for everything, but I use thin-skinned Yukon Golds for everything but baked, where I use russetts.

Lee
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Old 06-03-2007, 01:56 PM   #12
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There is never any debate here, skins on, skins off, mashed smooth, or bumpy...The only thing my DH asks is, are they ready yet?
We really don't care the whole family loves potatoes and eat them happily.

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Old 06-03-2007, 02:25 PM   #13
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It's a personal choice... as many have reported, I love the skins, hubby does not. Stewed or roasted, I leave skins on. Mashed, I remove them. Making chips, (fried) I would leave em on, I can't see what difference it would make one way or the other.
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Old 06-03-2007, 02:44 PM   #14
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I have heard that most of the fiber in a potato is in the skin. I have also heard that the skins are vitamin dense but I don't know if most of the vitamins are there. I don't buy organic potatoes and most of the pesticides are in or on the skin so if not peeled I brush them pretty hard. I usually peel russets only if they're going to be boiled but almost never peel red or gold.

To my way of thinking, the cook gets to decide, but if your lovely wife cares enough to engage in raging debate I'd let her win and bank the brownie points. You only have so many of those in you and, for me, this wouldn't be worth using one up.
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Old 06-03-2007, 03:04 PM   #15
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stewed, roasted, chips, wedges, baked leave them on, just scrub well.
for Mash I would remove it, esp if I was going to pipe it afterwards.
although with Champ mash you can leave them on.

it`s all according to the person and aesthetics really, the Vit side is not really an issue if you deep fry them anyway as most are destroyed at those temps, but the extra Fiber is still good :)
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Old 06-03-2007, 04:43 PM   #16
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I think it is very personal. I would leave the sckin on for the chips, or fries, but not for mashed potato. To me if mashed potato has sckin it's only good for pigs. As the matter of fact I walked out of the restaurant more than ones after seeing the sckin on mashed potato. Brrrrrrrrrrr
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Old 06-03-2007, 05:25 PM   #17
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I rarely, if ever, peel off the skins. Just scrub the potatoes well & use - regardless of what the recipe says - lol!!!
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Old 06-03-2007, 07:05 PM   #18
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Iam not a skin fan , unless it it crispy, or little reds, not on russets. Never in mashed.
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Old 06-03-2007, 07:09 PM   #19
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Quote:
Originally Posted by CharlieD
I think it is very personal. I would leave the sckin on for the chips, or fries, but not for mashed potato. To me if mashed potato has sckin it's only good for pigs. As the matter of fact I walked out of the restaurant more than ones after seeing the sckin on mashed potato. Brrrrrrrrrrr
No, no...Charlie. Don't feed the skins to the pigs. Make vodka!
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Old 06-03-2007, 07:31 PM   #20
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We like the potato skins, and when we run across the "smashed" potatoes with the skin in restaurants, we enjoy them for a change. But we prefer our mashed potatoes creamy and fluffy...no skins included.
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