Mashed Potatoes

[sherrardk]

If I make mashed potatoes using unpeeled potatoes, will the skins come off when I put them through a ricer?

[ummmm]

Just received my new potato ricer :-)

[sherrardk]

When I use mine I make loads of mess, potato ends up everywhere! Cook the spuds for slightly too long, it makes it easier to squish them.

[jennyjoan]

have new (v sharp knives) - I'm looking for one albeit a very small one. My last one snapped after many years. Sherr - could you tell me where I can buy a tiny one - thanks

[Canary42]

I enjoy peeling potatoes. That video method looked no better than peeling raw IMHO, all that faffing about picking them out with the tongs (get you!), part-cooling, picking skins off leaving all those horrible eyes, then re-heating - what a palaver.

[jennyjoan]

I enjoy peeling them too Canary - and with a sharp knife nearly take all the skin off at the one go.

[sherrardk]

My tiny knife was part of a set (from Amazon), they’re made from one piece of metal so I can’t see them snapping.

[jennyjoan]

could you provide me with a link. my last one was my mother's ie "wood" I think then the wee stainless knife. it was over 30 years old

[ummmm]

I steam potatoes, let the moisture off, mash (or ricer) butter/milk/seasoning only after they are mashed.

[bednobs]

I have an electronic peeler - they are great

[ummmm]

Hows that work?

[AuntPollyGrey]

I find a ricer makes mash gloopy like glue. We like ours light and fluffy with plenty of milk and butter -always added after mashing of course.

[ummmm]

Then you are using the wrong spuds. Ricers don't make spuds gloopy.

[bednobs]

you shove the potato on a spike, turn it on, then it rotates the potato against a blade

[bednobs]

Sherrard wanst gloopy by the sound of it :)

[ummmm]

I think I know what you mean, bednobs.

[bednobs]

Amazon.co.uk User Recommendation

[ummmm]

I'm not looking, I'm not looking!!

*subscribed to the thread :-)

[AuntPollyGrey]

I've got an apple peeler/corer like that its great it peels cores and slices the apples -has saved me hours of work as we have an apple tree and I cook and freeze apples for pies etc.

Ummmm I've tried all types of potato in the ricer and it always turns out gloopy . I just steam them and mash them with an old-fashioned mashed then beat in butter and milk.

[ummmm]

You're doing something wrong.

TV chefs use them....always fluffy. You might not know your spuds as well as you think you do...

And don't bother telling us you have fields of home grown potatoes...

[royfromaus]

A ricer doesn't make potatoes gloopy.