I despise mashed potatoes with the skin. I don’t want random chewy bits in my creamy mashed potatoes. I’ll take the small lumps of not fully mashed than having skins floating around.
For mashed potatoes, use gold or yellow potatoes. Skin is so thin that you really don’t need to peel them before mashing. I prefer to use russets for baked potatoes.
Sometimed I want mashed potatoes. Otherwise the skin stays on.
Nah. Skinned mash is also peak tater. Try it.
I despise mashed potatoes with the skin. I don’t want random chewy bits in my creamy mashed potatoes. I’ll take the small lumps of not fully mashed than having skins floating around.
Nah, mash those skins too!
For mashed potatoes, use gold or yellow potatoes. Skin is so thin that you really don’t need to peel them before mashing. I prefer to use russets for baked potatoes.