If you’re craving creamy mashed potatoes but want to skip the peeling process, we have a clever solution for you.
WATCH: Fast Ed’s perfect mashed potatoes
While we understand that potato skins contain valuable nutrients, some individuals prefer a smoother texture in their mashed potatoes. If you find yourself in this category, read on.
Content creator Nicole Jaques (@itsnicolejaques), who regularly shares insightful kitchen hacks, cleaning tips, and delectable recipes, recently unveiled a game-changing potato peeling trick to her followers.
“Have you ever heard of this ingenious hack? If not, prepare to be amazed,” the caption of her video teased.
“It’s the most amazing-time saving hack I have found in a long time and had to share,” she adds.
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Here’s the secret: Before boiling your potatoes, make a circular cut around each one. After boiling, while the potatoes are still steaming, use your fingers to gently pull the skin off.
“The skin falls right off,” she says.
Concerns arose among Nicole’s followers about potential burns while peeling hot potatoes, and she addressed them by recommending a quick dip in ice water before peeling.
This ingenious method has garnered praise from many who have tried it.
“I just gave it a shot, and it worked like a charm! Thanks!” exclaimed one satisfied individual.
Meanwhile, some enthusiasts prefer to leave the potato skin on for its nutritional benefits and because it involves less effort.
“Embrace the skin – it’s the healthiest part, and it’s less work,” advised one supporter.
Another chimed in, stating, “The skin is the best part!”
Potato cooking tips
- Start with cold water. The key to cooking potatoes is to start the cooking process with cold water, here’s why.
- Season the water. Add salt and a bay leaf to the water when boiling potatoes for added flavour.
- Draining: After boiling, drain the potatoes well to avoid excess moisture in your mashed potatoes.
- Flavour variations: Enhance your mashed potatoes by mixing in roasted garlic, herbs, or cheese.
- Mashing technique: Use a potato masher or ricer for the creamiest results, and add warm milk and butter gradually for the perfect consistency.
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