https://www.seriouseats.com/rich-and-creamy-mashed-potatoes-recipe
I made these with Kenji’s meatloaf last night and they were phenomenal. My only gripe is peeling the potatoes after they were boiled. It was a pain in the ass. Totally worth it if you are making meatloaf with mashed potatoes for your household, but I would like to make these for Thanksgiving for my entire family. I am hosting and am tasked with making most of the meal including the bird, so eliminating this step would be quite helpful. It would also eliminate the need to scrub potato skin I’m not even going to use.
Is it possible to peel the potatoes prior to boiling without any significant change to texture? I was hoping for some kind of explanation in the write up about why the skin is left on, but couldn’t find one. Even in The Food Lab, there’s no reasoning for keeping the skins on while boiling that I could find.
by No-Coast938