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From: smithson@calma.uucp (Brian Smithson)
Newsgroups: net.cooks
Subject: Re: mashed potatoes and peels
Message-ID: <192@calma.uucp>
Date: Wed, 17-Jul-85 20:41:11 EDT
Article-I.D.: calma.192
Posted: Wed Jul 17 20:41:11 1985
Date-Received: Sat, 20-Jul-85 14:26:00 EDT
References: <2057@burdvax.UUCP>
Organization: GE/Calma Co., R&D Systems Engineering, Milpitas, CA
Lines: 41

> 
> 
> I have tried in the past to mash potatoes with the peels on, and have
> always wound up with thick glop with brown, chewy peels.  I have tried
> using the blender with and without milk, but that never got the peels
> to be of a texture, consistency or size that was appetizing.  I had a
> little better success with the food processor, but the end product was
> still rather thick.  I tried once with a potatoe masher, but the peels
> got stuck inside and made further mashing impossible.  
> 
> WHAT AM I DOING WRONG?
> 
> I'd appreciate any advice all those people who don't peel can give.
> 
> Sue
> 
> SDC, a Burroughs Co.
> (psuvax1!burdvax!sue)

It doesn't look like you've gotten any response on how to make mashed
potatoes with the peels included.  My response is no different -- we
use a KitchenAid mixer to do the mashing and a Dazey Stripper to do
the peeling (shameful, lazy, gadget-happy, high-tech couple...), but
when we're in the mood to really cook, we coarsely peel with a cleaver
and use the thick peels to make potato-peel broth.  This broth is
excellent as a base for any number of soups, especially if you're
a veg.

Oh -- just read the last line of your message: "...any advice all
those WHO DON'T PEEL can give".  Never mind...
-- 

		-Brian Smithson
		 Calma Company 
		 ucbvax!calma!smithson
		 calma!smithson@ucbvax.ARPA

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