I grew up in Idaho.  Both my parents grew up in Idaho.  Potatoes were a standard of our diet all my growing up years, I know dozens of ways to fix potatoes.  This Instructable is how to handle a standard process that must be done before you can prepare a vast majority of the potato dishes I know how to fix.  So this is how to peel boiled potatoes, because you boil them first and then you peel them.  It is really very simple and it save you loads of work in the long run.  So here we go.

Step 1:

Russet Potatoes
Pot with lid
Paring knife
<p>loss off Vitamins and Minerals which are concentrated under the skin.</p><p>You need a pellkartoffelgabel and Gem&uuml;semesser(saber formed small knife cutting egde inside)</p><p>pellkartoffelgabel(google it): to give you an Ideait, it is like a cob fork with 3 thinner pins and a longer handle. </p><p>You put the potato on the fork, make a long cut and peel it with the knife. Minimal contact to the boiling hot potato! Give every enabled person at the table a set. Make it like a honour for your children to give them a sharp knife, when they are old enough.</p><p>Call anyone a whimp who complains about the heat ! (No kidding)</p><p>I personally dont like potatoes boiled without the skin, except for mashed ones.</p>
I had known about putting them in cold water. I tried it without cutting them and it totally fell apart! I'm almost done peeling them and they're turning out perfect! A little overcooked russet potatoes. Thank you!
<p>The big problems with cooking whole potatoes like this is that it takes much longer to cook! Peeling the potatoes first and then cutting them into tiny little pieces then requires 10 minutes of cooking to get them cooked and ready. </p>
<p>I saw an even quicker way where someone cut a line in the skin around the center, then twisted the skin off each end. It just slipped right off!</p>
However they CANNOT be used to make mashed/creamed potatoes. Once cooled and or sitting they render the starch so they will not cream.
<p>Might make the point that the texture of potatoes boiled with skins on versus skins off is quite different. Skin off results in a lot of potato starch being removed in the water, which is good if you want fluffy mashed potatoes and bad if you want potato pieces for salad.</p><p>Also, simmering rather than boiling makes for a nicer potato surface after peeling, and letting the skin-on boiled potatoes cool naturally out of the water will make for a potato that retains its shape and stays nice and firm; easy to shred or cut up without breaking.</p>
In the summer e always eat the potatoes with the peel on - Same for baked potatoes. <br> <br>In the winter I use a potato peeler because running them under cold water cools them and I like HOT potatoes. <br> <br>
I'm a little confused on why someone would explain how to peel potatoes... <br> <br>Is it just me or does this seem like an obvious task? <br> <br>Micka&euml;l
Three reasons: 1. It&acirc;€™s a lot faster to peel a potato after it has been cooked, so it saves time. 2. A lot of the vitamins available in a potato are just under the skin. If you peel them before you cook them, you remove the best of the vitamins. If you peel them after they are cooked, you leave a lot more of good vitamins behind. Admitted you lose some vitamins to cooking, but not as many, if you cook them with the peels still on. 3. This was part of a &quot;potato&quot; challenge, and some people, who don&acirc;€™t have much experience cooking, appreciate being shown some basic techniques.
answer to your question- appetizer I think
What kind? Make an Instructabale of it. Thanks for looking.
Yes! I'm so glad someone finally showcased this. It's amazing. Well done!
Very smart. I am definitely going to try this next time. :D
Thank you!

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Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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