Use a vegetable brush to really help you get rid of any dirt that’s set in the shallow eyes.It definitely feels safer than using a paring knife and doesn’t take as much of the potato off when peeling.It also feels like you have a larger range of motion than say with a straight peeler or a paring knife.Using a paring knife feels like the most professional way to do this, but it also requires the most attention to avoid any mishaps.It’s pretty easy to end up digging too deep into the potato, not allowing a clean peel and creating jerking motions.If you’re looking to save some time, use one of the above methods and cut your potatoes into small pieces.Place in chilled water and store until use so they don’t turn brown!If peeling before boiling isn’t your style or you just don’t have time, try this method.It’s definitely safer than a paring knife so you can pass this job off to a younger member of the family if needed (but watch them because that peeler is still sharp!They mostly crumbled in my hand or the peels didn’t come off cleanly creating more frustration. .

How to Peel Potatoes

Attempt to do this in one motion so you create a smooth edge rather than a jagged cut, you then just work your way around the potato rotating as you go.Stand the potato up on its newly flat surface steadying it with one hand, you can then glide you knife down skimming the edge from top to bottom being careful to take as little of the white flesh as possible.Now for the satisfying part – pick up the cooled spuds and you’ll magically find that the skins slide off to a gentle touch. .

How to Peel a Potato: 10 Steps (with Pictures)

To create this article, 37 people, some anonymous, worked to edit and improve it over time.Starting at the base of the potato, press down with the peeler and scrape it across the skin, peeling away from your body. .

How to Peel Potatoes

Whether you are making mashed potatoes, home fries, or french fries will determine which method will work best for you.I will show you how to peel potatoes using a peeler, paring knife, or boiling to peel.Using the vegetable peeler method, paring knife, or boiling to peel method are the best ways to peel potatoes.The first step you always want to wash your potatoes under cold water before you peel or cut them.Once your potatoes are washed simply hold one at a time in your non-dominant hand and the peeler in your dominant hand.Holding the potato in one hand and the paring knife in the other you want to cut into the skin of the potato just enough to swipe the knife under the skin to peel it.Then you want to place them into a pot with boiling water.This method is quick and easy but should be used when you are making mashed potatoes, soups, or potato salad.Learn how to use a peeler, paring knife, or the boil to peel method to peel your potatoes.Cutting board Ingredients 1x 2x 3x 1 potato Instructions Wash your potatoes under cold water and pat dry.Peeler Hold the potato in your non-dominant hand and the peeler in your dominant hand and swipe the peeler against the potato going away from your body.Paring knife Like with a peeler hold the potato in your non-dominant hand and the paring knife in your other hand.Boil to peel Score the washed potatoes just enough to get through the skin all the way around the potato.Then place them into a pot with boiling water and let them boil until they are tender. .

How to Peel Potatoes—According to a Viral TikTok Video

Taste of Home Loaded Mashed Potatoes Tired of the same old side dish, I whipped up this new family favorite.—Dawn Reuter, Oxford, Wisconsin Get Recipe Tired of the same old side dish, I whipped up this new family favorite.A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees.A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees.Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details.—Jill Thomas, Washington, Indiana Go to Recipe Whenever I serve this easy mash, the bowl is always scraped clean.Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details.Crispy Smashed Herbed Potatoes Golden brown and buttery, these spuds live up to their tantalizing name.—Althea Dye, Howard, Ohio Go to Recipe Golden brown and buttery, these spuds live up to their tantalizing name.I have served this cheesy potato recipe for weddings, family dinners and special occasions.I have served this cheesy potato recipe for weddings, family dinners and special occasions.Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later.—Brad Moritz, Limerick, Pennsylvania Go to Recipe Everyone who has tasted these cheesy mashed potatoes asks how to make them.Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later.—Courtney Gaylord, Columbus, Indiana Go to Recipe My trick to roasting veggies is to choose ones that cook in the same amount of time.—Mary Relyea, Canastota, New York Go to Recipe Earthy herbs bring a full chorus of flavor to creamy red potatoes, making this side dish anything but ordinary.—Rosemary Pryor, Pasadena, Maryland Go to Recipe Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze.—Elizabeth Kelley, Chicago, Illinois Go to Recipe A platter of golden and orange potatoes can serve double duty as your dinner centerpiece.—Chris Cummer, Bayonne, New Jersey Go to Recipe My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs.Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh!Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh!—Cindy Romberg, Mississauga, Ontario Go to Recipe My son has an egg allergy, so this potato salad is perfect for him.—Andrea Holcomb, Torrington, Connecticut Go to Recipe For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins.Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma.Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma.—Bryan Kennedy, Kaneohe, Hawaii Go to Recipe Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta.The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.—Marie Rizzio, Interlochen, Michigan.Taste of Home Slow-Cooker Praline Sweet Potatoes I had a house full of relatives and was short on cooking space.I used the basic idea of the traditional sweet potato casserole and adapted it for the slow cooker.—Joanna Stanforth, Scott Air Force Base, Illinois Go to Recipe I had a house full of relatives and was short on cooking space.I used the basic idea of the traditional sweet potato casserole and adapted it for the slow cooker.—Peggy Gwillim, Strasbourg, Saskatchewan Go to Recipe Summer's approach makes my family think of potato salad.—Judy Dupree, Thief River Falls, Minnesota Go to Recipe These cheesy potatoes are a super morning side dish.—Charlene Chambers, Ormond Beach, Florida Go to Recipe My grandmother, Mama, made this potato salad for every family gathering at her home.Twice-Baked Sweet Potatoes with Bacon This side always takes my guests by surprise because of the smoky, creamy flavor.—Cynthia Boberskyj Rochester, NY Go to Recipe This side always takes my guests by surprise because of the smoky, creamy flavor.—Kathy Harding, Richmond, Missouri Go to Recipe If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works?I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas Go to Recipe For a simply delicious side dish, I often prepare these potatoes.—Tena Kropp, Aurora, Illinois Go to Recipe My kids love loaded potatoes in restaurants, so I modified them to make at home.These seasoned potato “fans” are filled with tender onions, roasted garlic cloves and savory Parmesan cheese.These seasoned potato “fans” are filled with tender onions, roasted garlic cloves and savory Parmesan cheese.—Lily Julow, Lawrenceville, Georgia Go to Recipe Why settle for traditional mashed potatoes when you can enjoy three times the flavor?—Kallee Krong-McCreery, Escondido, California Go to Recipe My grandsons rave over these creamy potatoes loaded with Parmesan.—Amie Schmidt, San Diego, California Go to Recipe Dill, chicken broth and a few other simple ingredients create a side dish your family will love.—Jackie Gregston, Hallsville, Texas Go to Recipe A local restaurant got me hooked on sweet potato fries.—Darlene Brenden, Salem, Oregon Go to Recipe Who doesn’t love fluffy, homemade mashed potatoes?—JoAnn Koerkenmeier, Damiansville, Illinois Go to Recipe With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious.—Tara Branham, Austin, Texas Go to Recipe Butter, lemon juice, parsley and chives enhance this simple side dish.Scalloped Taters This creamy and comforting slow-cooked side tastes great with almost any main dish and is a snap to assemble with convenient frozen hash browns.—Lucinda Wolker, Somerset, Pennsylvania Go to Recipe This creamy and comforting slow-cooked side tastes great with almost any main dish and is a snap to assemble with convenient frozen hash browns.—Cindy Stith, Wickliffe, Kentucky Go to Recipe When there's no gravy with the meat, this dish is fabulous to serve in place of regular mashed potatoes.Taste of Home Creamy Hash Brown Casserole This versatile side dish is so good with grilled steak, and is delicious with other meats as well.A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks.—Teresa Stutzman, Adair, Oklahoma Go to Recipe This versatile side dish is so good with grilled steak, and is delicious with other meats as well.A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks.My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!”—and I love that!” —Gayle Robinson, Carrolton, Georgia.—Sharon Mensing, Greenfield, Iowa Go to Recipe These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that).Taste of Home Ranch Potato Casserole We operate a busy fruit farm.—Alicia Quadrozzi, Escondido, California Go to Recipe Whenever there is a picnic or cookout, I am asked to bring my potato salad.—Julianne Henson, Streamwood, Illinois Go to Recipe Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings.—Weda Mosellie, Phillipsburg, New Jersey Go to Recipe Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes.—Gene Pitts, Wilsonville, Alabama Go to Recipe This potato salad with a southern twist is perfect for a church supper or potluck.To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes.— Emory Doty, Jasper, Georgia Go to Recipe Garlic mashed potatoes are high on our love list.To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes.—Pat Fredericks, Oak Creek, Wisconsin Go to Recipe The next time you’re craving fries, opt for these speedy, health-conscious wedges that bake in the oven.—Patti Kirchhoff, Lake Geneva, Wisconsin Go to Recipe This rich, sweet potato casserole couldn't be any easier to make—or more delicious to eat!Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste.—Margie Wampler, Butler, Pennsylvania Go to Recipe Roasting red potatoes is one of my favorite way to prepare them.Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste.The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.—Arge Salvatori, Little Ferry, New Jersey Go to Recipe Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. .

Mashed Potatoes: Should You Peel Your Potatoes?

High in vitamins C and B6, which help aid the immune system, skin-on mashed potatoes over Thanksgiving could help fight off the holiday sniffles.Mashed potatoes may be a homegrown dish, but good restaurant chefs can raise it to a star-worthy experience with careful preparation and the addition of different spices, herbs, and fats.Most chefs peel the potatoes in pursuit of the fluffiest, creamiest cloud of buttery goodness, and generally agree that starchy potatoes such as russets and Yukon Golds make the best mashed potatoes—but those varieties also tend to have the thickest skins, so if you belong to the skin-on camp, you might want to try a thin-skinned variety.The thin skin of new potatoes makes them easy to eat, but the high moisture content can lead to gummy mashers.Waxy potatoes such as reds retain their shape, so cook them until they turn tender and start to fall apart.They resemble the Yukon Golds in composition but provide an unusual color for added visual interest. .

Easy Way to Peel Potatoes After Boiling

When I saw a trick for removing potato skins by slipping them off without using the dreaded vegetable peeler, I knew I had to try it immediately to see if it worked.Using a sharp knife, pierce the skin only and draw a line all the way around the center of the potato.Once they're cool enough to touch, peel the potato skin from each side of the punctured line you created. .

Can You Peel and Cut Potatoes Ahead of Time?

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy!Peeled and refrigerated potatoes that aren't soaked will still be safe to eat the next day, but the chemical reaction caused by exposure to oxygen will turn your spuds a weird pinkish/brown color.If you're working with latkes, hash browns, or any recipe that requires the potatoes to be finely diced, sliced, or shredded, you'll be better off if you prepare it all in one day.You also should avoid prepping the potatoes ahead of time if you intend to fry them, as hot oil and wet veggies don't mix well.In the same vein, if your recipe requires the finished potatoes to be extra crispy, avoid soaking them at all.Fill a bowl with cool water, submerge potatoes, then cover with plastic wrap. .

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