To peel potatoes quickly without boiling them first, use a sharp paring knife or Y-peeler, focusing on small, controlled strokes, or try the ice bath hack for boiled potatoes where scoring and shocking them in cold water lets the skin slip right off by hand. For raw potatoes, a good peeler (like a Y-peeler) and a steady hand are key; for boiled ones, score them, boil, then dunk in ice water to easily rub the skin off.
Final Verdict. Our top pick is the left- and right-hand compatible OXO Good Grips Pro Swivel Peeler because it has a comfortable grip, sharp blade, potato eye remover, and hanging hook. It also has a nice swiveling action to achieve all the angles for easy cutting.
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
How to peel the potatoes quickly without a fuss! Boil potatoes with skins on until cooked and then place them into very cold water and the temperature shock will loosen the skin so all you have to do is drain them and peel off a few stubborn pieces.
You can store peeled potatoes in water in the refrigerator for about 24 hours. Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate.
Yes, you can make loaded potato skins in the microwave! Start by microwaving whole potatoes in an Anyday dish until tender, then carefully cut them in half and scoop out most of the flesh, leaving a thin layer inside the skins. The Anyday dish traps steam, allowing the potatoes to cook quickly and evenly.
Wrapping your potato in a wet paper towel before baking it in the microwave helps steam the potato, and aids in even heating so it won't dry out while cooking.
Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on. This ensures that the nutrients and flavours are not lost during cooking and you get all those lovely vitamins too.
My grandma always uses a knife and peels em like apples. Stand on end and slice the knife down the side. It takes off a little more potato than using a classic peeler, but it's quicker! Another thing you can do, is chop into the size you're planning on cooking them, and then just cut that piece of skin off!
The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes. Starting them in cold water allows the potatoes to come up to temperature gently.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
When Chef Gordon Ramsay learned to perfect pomme purée in Paris, the mix was about 60 percent potato and 40 percent butter and cream. If you use dense, waxy potatoes and cook them following Gordon's modernized method, you can up the potato flavor and only use about 10 percent fat.
Rinsing off the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Folding butter and whole milk in gently creates a rich yet airy consistency without turning the potatoes dense, thanks to careful handling.
A peeler is a specialized tool with a split sharp blade. I have two styles; a traditional one and a “Y peeler”. I prefer the Y-shaped peeler for ease of use. These tools quickly and efficiently remove the skin from the potato.
Potato peeling hack. Using your kitchen Scissors, just score the entire potato all the way around, drop into a bath of boiling water, remove, drop into an ice bucket. Once cooled, just take it out and give itself a pull. Perfectly peeled potatoes.