Is it better to peel potatoes before boiling?

Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on. Cooking times can be reduced if you cut the potatoes into smaller chunks, but if you do want to peel them, this will be more difficult the smaller the pieces.

Is it necessary to peel potatoes?

The skin of a potato contains many vitamins and minerals, plus fiber and iron. Leaving the peel intact reduces the amount of prep and can even stretch the portions. If you do opt for the peels, be sure to scrub the potatoes thoroughly before you put them into the pot.

Do you boil potatoes with skin on or off for mashed potatoes?

But here’s the thing: Starchy potatoes soak up water more easily. So you should think of the potato’s peel as its protective jacket. If it’s removed before boiling, the flesh will soak up too much of the water in the pot. When you go to mash the potatoes, you’ll end up with a watery, gluey mash.

What effect does boiling have on potatoes?

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent.

Should you salt the water when boiling potatoes for mashed potatoes?

If you throw cubed potatoes into a boiling pot of water, the outside will overcook and the inside won’t cook enough. Put your cubes in a pot, cover them with cold water, THEN turn on your stove. Don’t Salt the Water. Like pasta, potatoes absorb both water and salt.

How do you peel potatoes without boiling them?

When the potatoes are tender, drain them and then let them cool for a few minutes until you’re able to handle them (or hold them wrapped in a dish towel). Pull away at wherever the skin has begun to peel, or use a paring knife to slip the skin open. The rest of the skin should slide off easily.

Why are potato skins bad for you?

Given that many of their nutrients are concentrated in the outer skin, peeling the potato can remove a significant portion of the fiber and mineral content in each serving ( 1 , 5 ). Additionally, frying potatoes can increase their fat and calorie content, compared to other cooking methods like baking or boiling.

What kind of potatoes are best for mashed potatoes?

Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.

How long should you boil potatoes?

Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.

What causes gluey mashed potatoes?

Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill. If you’ve already done the damage, turn pasty potatoes into a casserole: Spread them in a baking dish, drizzle with melted butter and sprinkle with grated cheese and breadcrumbs.