Speaking of Peeling Potatoes...

jmcquown · Joined: 14 Feb 2008 Posts: 75

I'm thinking about making a pot of potato soup using plain ol' russet
potatoes. I scrub them well but I don't always peel the potatoes prior to
dicing them up for soup. Do you?

Jill

Archived from group: rec>food>cooking

enigma · Joined: 26 Jul 2007 Posts: 40

"jmcquown" wrote in@comcast.com:

> I'm thinking about making a pot of potato soup using plain
> ol' russet potatoes. I scrub them well but I don't always
> peel the potatoes prior to dicing them up for soup. Do
> you?

nope. i only peel potatoes if they're really mucky or if it's
a formal meal
lee

--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Ophelia · Joined: 26 Jul 2007 Posts: 379

enigma wrote:
> "jmcquown" wrote in
> @comcast.com:
>
>> I'm thinking about making a pot of potato soup using plain
>> ol' russet potatoes. I scrub them well but I don't always
>> peel the potatoes prior to dicing them up for soup. Do
>> you?
>
> nope. i only peel potatoes if they're really mucky or if it's
> a formal meal

All the vitamins are in the skin Smile

or so I have read:)

John Kane · Joined: 26 Jul 2007 Posts: 80

jmcquown wrote:
> I'm thinking about making a pot of potato soup using plain ol' russet
> potatoes. I scrub them well but I don't always peel the potatoes prior
> to dicing them up for soup. Do you?
>
> Jill
Not normally, you just lose nutrients but if you're planning to puré the
potatoes it's a different matter.

--
John Kane, Kingston ON Canada

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"jmcquown" wrote in message @comcast.com...
> I'm thinking about making a pot of potato soup using plain ol' russet
> potatoes. I scrub them well but I don't always peel the potatoes prior to
> dicing them up for soup. Do you?

I rarely peel them any more for anything. My family doesn't mine the peel.
If they seem to have a lot of spots on them, I might. The ones I used last
night had a lot of black on them that wouldn't scrub off. These were Yukon
golds. I was in a hurry so rather than peel them, I used my paring knife to
cut off that part of the peel.

Sheldon · Joined: 26 Jul 2007 Posts: 142

"jmcquown" wrote:
> I'm thinking about making a pot of potato soup using plain ol' russet
> potatoes. ï¿½I scrub them well but I don't always peel the potatoes prior to
> dicing them up for soup. ï¿½Do you?

Depends on the soup and eyesight... a creamy potato soup would look
mighty nasty with skins floating about like old used condoms. When
pureed with the skins the soup will have an off-putting color so it
looks contaminated. I always peel diced/sliced potatoes because the
skins will slip off during cooking and that ruins the presentation,
especially with bits of skins partially dangling like a snotty
nostril. But I don't always peel chunked potatoes for stew/
roasting... often I will partially peel whole potatoes for sake of
aesthetics. I've prepared potato salads with unpeeled spuds but they
look awful, the skins fall off and tend to gather like knots of tape
worms, not very appetizing.

I don't always waste potato parings... if I prepare a large meat loaf
I may peel an entire five pound bag of spuds for mashed or roasted...
but then I grind all the parings in when I grind the meat. I've also
baked dark breads and added pureed potato parings. And even if I
don't comsume parings now I'll consume them later, I add all veggie
parings to my composter, those skins end up in my garden and
eventually I'll consume them in the form of tomatoes

SHELDON

enigma · Joined: 26 Jul 2007 Posts: 40

"Julie Bove" wrote in$CD4.2275@trndny02:

>
> "jmcquown" wrote in message
> @comcast.com...
>> I'm thinking about making a pot of potato soup using plain
>> ol' russet potatoes. I scrub them well but I don't always
>> peel the potatoes prior to dicing them up for soup. Do
>> you?
>
> I rarely peel them any more for anything. My family
> doesn't mine the peel. If they seem to have a lot of spots
> on them, I might. The ones I used last night had a lot of
> black on them that wouldn't scrub off. These were Yukon
> golds. I was in a hurry so rather than peel them, I used
> my paring knife to cut off that part of the peel.

a couple years ago there was a lot of hype about Yukon Gold
potatoes & how wonderfully buttery they were. i bought some.
they were not good. never bought them again.
my standard 'storage' potato is Katahden, but i grow All-Red,
All-Blue, Russian Fingerling & a Swedish fingerling type i
forget the name of also. All-Blue mashed potatoes aren't very
attractive...
what's your favorite potato?
lee

--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Sheldon · Joined: 26 Jul 2007 Posts: 142

enigma wrote:
>
> ï¿½what's your favorite potato?

That's like asking what's your favorite beef cut... for what use?

James Silverton · Joined: 26 Jul 2007 Posts: 187

"enigma" wrote in message @199.125.85.9...
> "Julie Bove" wrote in
> $CD4.2275@trndny02:
>
>>
>> "jmcquown" wrote in message
>> @comcast.com...
>>> I'm thinking about making a pot of potato soup using plain
>>> ol' russet potatoes. I scrub them well but I don't always
>>> peel the potatoes prior to dicing them up for soup. Do
>>> you?
>>
>> I rarely peel them any more for anything. My family
>> doesn't mine the peel. If they seem to have a lot of spots
>> on them, I might. The ones I used last night had a lot of
>> black on them that wouldn't scrub off. These were Yukon
>> golds. I was in a hurry so rather than peel them, I used
>> my paring knife to cut off that part of the peel.
>
> a couple years ago there was a lot of hype about Yukon Gold
> potatoes & how wonderfully buttery they were. i bought some.
> they were not good. never bought them again.
> my standard 'storage' potato is Katahden, but i grow All-Red,
> All-Blue, Russian Fingerling & a Swedish fingerling type i
> forget the name of also. All-Blue mashed potatoes aren't very
> attractive...
> what's your favorite potato?
> lee

Small unpeeled white-skin potatoes as new as possible if they
not to be baked. For baking, I like Russet or Idahos and I eat
the skins!

--
Jim Silverton
Potomac, Maryland

Samantha Hill - take out · Joined: 23 Feb 2008 Posts: 8

jmcquown wrote:
> I'm thinking about making a pot of potato soup using plain ol' russet
> potatoes. I scrub them well but I don't always peel the potatoes prior
> to dicing them up for soup. Do you?

I gave up on peeling potatoes once I started having to cook 10 pounds at
a time to have enough to feed the starving hoardes here as a side dish.

Samantha Hill - take out · Joined: 23 Feb 2008 Posts: 8

enigma wrote:
>
> a couple years ago there was a lot of hype about Yukon Gold
> potatoes & how wonderfully buttery they were. i bought some.
> they were not good. never bought them again.

Keep looking. I have had WONDERFUL ones and ones that seemed like
fakes. The wonderful ones really did have a buttery taste. The fakes
tasted like regular white potatoes.

> my standard 'storage' potato is Katahden, but i grow All-Red,
> All-Blue, Russian Fingerling & a Swedish fingerling type i
> forget the name of also. All-Blue mashed potatoes aren't very
> attractive...
> what's your favorite potato?

I love the good Yukons, but it's hard finding ones I trust to be good.
I also like red potatoes, but I like eating a cold potato out of hand
like an apple and they hold together well.

Sheldon · Joined: 26 Jul 2007 Posts: 142

"James Silverton" wrote:
>
> I like Russet or Idahos.

You mean they're different?

cybercat · Joined: 26 Jul 2007 Posts: 250

"Samantha Hill - take out TRASH to reply"
>
> I love the good Yukons, but it's hard finding ones I trust to be good. I
> also like red potatoes, but I like eating a cold potato out of hand like
> an apple and they hold together well.

I am still in love with russets. I got a great deal on a 9-lb whole
sirloin, and after portioning and freezing, made two large pots
of vegetable beef soup, putting the russets in at the very end,
so that the pieces remained whole but are utterly tender and
delicious. Different from what you like in a potato, I guess?
It's the earthy flavor and succulent texture I love. (I dislike
the waxiness of red potatoes ...) But what is bad about russets
is how easily they are over cooked and just disappear into soups
and stews.

Serene · Joined: 26 Jul 2007 Posts: 91

jmcquown wrote:
> I'm thinking about making a pot of potato soup using plain ol' russet
> potatoes. I scrub them well but I don't always peel the potatoes prior to
> dicing them up for soup. Do you?

About half the time.

Serene

janospetrik · Joined: 26 Jul 2007 Posts: 18

On Feb 26, 9:42 am, "jmcquown" wrote:
> I'm thinking about making a pot of potato soup using plain ol' russet
> potatoes. I scrub them well but I don't always peel the potatoes prior to
> dicing them up for soup. Do you?
>
> Jill

What is your recipe?

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Speaking of pizza... Has anyone ever seen or eaten out of one of these? I wouldn't have high hopes for the pizza you get from it, but I may be wrong. -- Albert Worschey