View Full Version : Mashed potatoes Poll

01-14-2003, 04:39 PM
With the jacket or peeled?

Winston Smith
01-14-2003, 04:41 PM

Ukulele Ike
01-14-2003, 04:42 PM

Judith Prietht
01-14-2003, 04:42 PM
Peeled. I'll sometimes make an exception for red potatoes, but I usually use Yukon Gold.

01-14-2003, 04:43 PM

01-14-2003, 04:43 PM
Peeled. Any other way, unpeeled.

01-14-2003, 04:44 PM
I forgot to put my own preference.

With jacket if I'm cooking for myself. Peeled if my son is with me.

Winston Smith
01-14-2003, 04:46 PM
Originally posted by Homebrew
With the jacket or peeled?

You need a third choice: Instant

01-14-2003, 04:51 PM
Peeled...or :gasp: Instant, never with the jacket on....

01-14-2003, 04:52 PM
Peeled,unless they're the ones with the very thin skin. I started not peeling them because it was less work.

01-14-2003, 04:58 PM

01-14-2003, 05:07 PM
With the jacket, of course! As an Idahoan I feel it is my duty! :D

01-14-2003, 05:09 PM
mostly peeled (little bits of the skins for that steakhouse-chunky style). whether idaho or yukon gold:)

A few reds thrown in with skins are also really good.

but who buys 3 different kinds of pototoes to make mashed potatoes:smack:


mostly peeled.

montana cricket
01-14-2003, 05:24 PM
Okay, well, maybe if you have 3 different kinds left from other stuff....:p

I like them peeled, but would agree that the thin skinned kind mashed with lots of roasted garlic are AWESOME!

But then, I like all kinds of potatoes!

01-14-2003, 05:30 PM
With the jackets, without any Quayloes.

01-14-2003, 05:36 PM
Instant?? The sacrilage!

Peeled. Any other way, jacket.

Lynn Bodoni
01-14-2003, 05:41 PM
Peeled. I HATE mashed potatoes with skins in. I'm convinced that this is a Conspiracy by the restaurant business, who think that they are showing us that they use REAL potatoes, not instant.

I don't like the jackets in any sort of potato dish, though nostly I just eat around them.

01-14-2003, 05:42 PM
Never instant!!!

And usually not peeled. It always amazes me to watch the scene in Angela's Ashes where the mother of a starving family is peeling potatoes. For God's sake, woman, that's where all the nutrients are! You're wasting food!

So give me peels and lumps in my mashers, with lots of garlic and butter, and cream, if there's any in the house. Mmmmmm, tatoes . . .

01-14-2003, 05:47 PM
Leave dem peels in there, folks! And add lots of garlic while you're at it.

01-14-2003, 05:48 PM

01-14-2003, 05:55 PM
Peeled all the way, baby

Mr. Blue Sky
01-14-2003, 06:08 PM
Peeled. Oh, and lumpy is okay, too.

01-14-2003, 06:31 PM
Red potatoes with the skin (+ a little garlic & my wife's magic touch). Mmmmmmmmmmmm.

Burnt Sugar
01-14-2003, 06:49 PM

Never instant.

If I'm eating mashed spud on its own, I like it with cheese, milk and marg mashed in. Mmmmm.

01-14-2003, 06:51 PM
Peeled. With garlic. Yum.

Bippy the Beardless
01-14-2003, 06:52 PM
Peeled, for Og sake !

01-14-2003, 06:55 PM
I LOVE my taters with the peels on. Mmmmmmmmmmmm YEAH!

01-14-2003, 06:56 PM
Sissies! Not peeled -- with butter, cheddar cheese, and sour cream.

Wait six months before you let them test your cholesterol.

01-14-2003, 07:10 PM
It depends if I am in the mood to peel :D

I think there are more nutrients when you leave the peel on.

penny dreadful
01-14-2003, 07:17 PM
My first choice is instant. Can't help it, I just like the texture. After that comes peeled.

I've been wary of the jackets-on variety, ever since I had some mashed potatoes with dark flecks that turned out to be pieces of brown paper towel. Good ol' U.S. Navy chow(!)

(FWIW, the skin is my favorite part of a baked potato. 'Specially when it's slightly burnt.)

01-14-2003, 07:39 PM
For mashed potatoes we remove the peels and add sour cream. All other ways we leave the peels on. Never instant in our house.

01-14-2003, 08:04 PM
Unpeeled Yukon gold, cooked in chicken broth, with lots and lots of garlic. Bliss.

01-14-2003, 08:18 PM
Peeled or unpeeled matters not to me, I love em either way...Ditto with the chix broth and lots and lots of garlic..YUM..

01-14-2003, 09:31 PM

Dried in the pot.

Add half and half and lots of butter.

Salt and pepper.

Some chives.

And a little more butter.

01-14-2003, 09:42 PM
Peeled before cooking is extra "neet" but a thoroughly scrubbed potato prepared as mash with the husk on is quite good and provides extra roughage in the diet. It depends.

Phnord Prephect
01-14-2003, 10:01 PM
Originally posted by phlebert
mostly peeled (little bits of the skins for that steakhouse-chunky style). whether idaho or yukon gold:)

A few reds thrown in with skins are also really good.

but who buys 3 different kinds of pototoes to make mashed potatoes:smack:


mostly peeled.


"Mostly Peeled."
"MOSTLY Peeled?!"
"I think it's pretty good coverage for a disintegrated pile of potato."
"Oh, and that's supposed to make it taste better, is it?"

Ok. I'll stop.

01-14-2003, 10:21 PM
Peeled, with ketchup.

01-14-2003, 10:32 PM
Unpeeled... the dirtier the better:-)

01-14-2003, 10:47 PM
Originally posted by vivalostwages
... with ketchup. Okay, that's just vile!

I thought the garlic was understood, BTW.

01-14-2003, 10:58 PM
With the peels still on, thankyouverymuch.

We don't use instant, but there are some frozen mashed potatoes out there that are pretty darn good...and quick too.

--snac, who is a true potato kind of a guy

Marconi & Schmeese
01-14-2003, 10:59 PM
Peeled. With lots of real butter, heavy cream & a little salt. :)

01-14-2003, 11:16 PM
Originally posted by vivalostwages
Peeled, with ketchup.

That's it, viva, you're disqualified! Ketchup? :p

Peeled, with white pepper.

01-14-2003, 11:45 PM
Peeled! If they are unpeeled to me it is a whole different dish and one that I don't care for. I always eat the skin with a baked potato, so it isn't like I'm against using the peeling.

01-15-2003, 12:01 AM
Peeled, with milk, butter, pepper. Mmm!

01-15-2003, 06:38 AM

Ice Wolf
01-15-2003, 07:44 AM
Peeled, salted, with butter and enough milk to make it not too dry, not too sloppy.

01-15-2003, 10:00 AM

01-15-2003, 10:14 AM
Peeled with a hint of Chedder Cheese....

01-15-2003, 10:45 AM
Leave the skins, add lots of butter and garlic.

01-15-2003, 12:22 PM
I just wanted to pop in to say that after reading it two dozen times or more, the word "peeled" seems to lose all meaning.

in my house, we peel 'em, boil 'em, mash 'em, butter 'em, and add some cheese if we're feeling jaunty

01-15-2003, 03:31 PM
:: Note to self: Mashed potatoes is a safe topic of discussion between you and JerseyDiamond::

01-15-2003, 03:46 PM
Jackets! them vit-a-mins are good fer ya!

(the condensed milk, butter and salt are not)

01-15-2003, 04:13 PM
Peeled, but actually I love potatoes no matter what, so the skins don't bother me any. And I especially love instant potatoes, which is a source of some embarrassment to me...

01-15-2003, 04:22 PM
INSTANT?!?!? Heathens:eek:

Peeled w/ butter, sourcream, a touch of creamcheese, salt, peper & artichoke hearts. (I had to threaten a waiter for this list of ingredients)

there should be a :drool: smilie face

01-15-2003, 04:35 PM
Boiled (not too long, OK?)
Too much butter.
Put in a pyrex dish, brown top in the oven.

01-15-2003, 04:45 PM
potato water (or milk)

lots and lots of graaaaavy

01-15-2003, 04:54 PM
Unpeeled;with any number of extra ingredients.
House Rule; no margarine crosses my threshold!
Long live butter and sour cream.

01-15-2003, 04:57 PM
OK - I'm wierd........

I peel half of them so there's some skin but not too much.
Add lots of REAL butter and a bit of REAL cream, salt and pepper.....

Now the really hard choice; garlic or parmesan and horseradish. YUM!

01-15-2003, 05:24 PM
I'm going to go with either/or

Maybe both.

I could have chosen "all of the above" if not for vivalostwages.

If two large bowls were placed in front of me, I would take equal portions from both.

01-15-2003, 06:57 PM
Jacket--much prefer it
Never peel unless it is a special 'company' dinner.
I add garlic,butter, cream, sometimes chives.

01-15-2003, 08:10 PM
Until this thread I never even thought of making jacket mashed potato. Now I know I will never make them any other way - I hate peeling.

mmmmm mashed taters, I can feel a pregnancy craving coming on

01-16-2003, 01:34 AM
Peeled. I had never heard of leaving the jackets on either. Doesn't sound yummy.

don't ask
01-16-2003, 01:46 AM

Cooking tip - if the kids prefer peeled. Cook them all unpeeled, quarter the smaller ones and peel before mashing for the kids. Usually the skin just peels off in one piece. Mash the rest skins and all for the big people. Butter++++, warmed milk/sour cream for beating through for a silky texture.

01-16-2003, 02:44 AM
Peeled, mashed with cream, served with butter

01-16-2003, 05:45 AM
I've always been a peeled girl.. I didn't even know mashed potato came in unpeeled versions! LMAO

As for recipe.. I'm really boring. Potatoes, peeled and mashed. Add salt and margarine. If I'm feeling really enterprising, I'll add some parmesan cheese (the pre-grated stuff) and pepper.

God, I've just realised how boring I am!!

Max :)

01-16-2003, 08:22 AM
I can never be bothered to peel potatoes. I just wash them off, cut them into chunks of appropriate size and boil 'em. Sometimes I don't even bother to mash them, just pile the chunks on the plate and add butter & salt. Cream-style corn is good with 'taters too.

01-17-2003, 12:12 AM
Originally posted by Homebrew
:: Note to self: Mashed potatoes is a safe topic of discussion between you and JerseyDiamond::

I tell ya, mashed patatas are of the devil :p


01-17-2003, 01:44 AM
Depends on my mood.

01-18-2003, 01:12 AM
I'm suprised only two other folks here use a ricer. Of course if you leave the peel on it clogs the damn thing.

Yukon gold if I can get them or red
Peeled, boiled, riced and mixed with fresh crushed garlic, a little butter and ranch dressing.

The MacDairmuid
01-18-2003, 02:30 AM
With the skin if I have a choice. Instant only if I have no way out.

01-18-2003, 02:48 AM
Unpeeled, lumpy, tonnes of garlic. Any other method of preparation is folly.

Tequila Mockingbird
01-18-2003, 03:35 AM
With jackets, boiled with lots of galic cloves which are drained and mashed in with the spuds, butter, sour cream and some bacon if I have it. Mmmmmmmmm.

01-18-2003, 09:33 AM

01-18-2003, 11:02 AM
Red potatoes, leave the skins on. Add sour cream, chives & cream cheese.

01-18-2003, 11:46 AM
I'm shocked, I tell ya.

Only about 60% of the answers here are for peeled. I was under the (perhaps mistaken) impression that only the swankiest of swanky left the skins on.

We're a peeled family at home but we don't have any objection to skins when dining out.