The Potato Peel Trick

I'm all about learning new tips and tricks to make life in the kitchen easier. In fact, I'm kind of a nerd that way.

Well, I found a cool technique for peeling russet potatoes. I rely on it a TON and it's great for making mashed potatoes and potato salad.

Want to hear it? Of course you do! Here it goes:

The Potato Peel Trick

1) Fill a huge pot with water, add several washed whole, unpeeled potatoes and set it to boil. 

Did you catch that? Whole, unpeeled potatoes. Do not peel or cut them first. In fact, put that peeler away. Yeah, back in the drawer. You won't need it. Trust me. 

2) Boil potatoes for 15-20 minutes, stirring periodically to prevent sticking on the bottom of the pot. 

Test the potatoes by piercing with a fork. When the potatoes are cooked, the fork easily pierces the potato.
3) Once potatoes are cooked, transfer them into a pot/container of cold water. This shocks the skin and makes the potatoes easier to handle.


Hello there!
4) Gently peel the skin from the potato using a regular kitchen knife. The peel should slip right off. It's also super easy to remove eyes and any imperfections.

Oooohh!

Aaaahh!

Zowie! Whoops, a little blurry!

Here's why I love this technique:

Less mess. Peeling raw potatoes can be messy. I always seem to get peels all over the kitchen and they leave that gross, gritty film everywhere. Ick.

Prevents discoloring. Raw, peeled potatoes turn an unappetizing brown color when exposed to air for too long. 

Less waste. I've had some vegetable peelers that make really thick peels, wasting perfectly good flesh. With this method, the peel falls off the potato, leaving you with, well ... more potato. 

Great for the multi-tasker. I love that you don't have to babysit the potatoes. They can just hang out on the back of the stove or in the cold water while you tend to more pressing matters, such as making other food, answering the phone or helping your kid with long division. 

What are some of your favorite kitchen tips? 

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