The most tedious part of working with potatoes, especially when you’re boiling them for mashed potatoes or fillings, is how much time it takes to peel. In some recipes, you can leave the skin on but in others, you just want the inside. The secret to quickly peeling potatoes without a vegetable peeler? Just reverse the process!
Instead of peeling the potatoes before boiling, peel them after. Place washed whole, unpeeled potatoes into a pot and cover with cold water. Bring to a boil and simmer until easily pierced by a fork. Plunge the cooked potato in a bowl of ice water until cool to the touch then twist the potato (as if you’re wringing out a towel) and the skin will slide right off.
The “shocking” process of going from the hot boiling water to the cold ice water helps release the skin from the flesh and makes the potato quite easy to peel. This technique works for any potato, but it’s especially good for basic russet potatoes. Wondering why to start the potatoes in cold water? Read our guide here.
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