With the jacket or peeled?
Peeled.
Peeled.
Peeled. I’ll sometimes make an exception for red potatoes, but I usually use Yukon Gold.
Peeled
Peeled. Any other way, unpeeled.
I forgot to put my own preference.
With jacket if I’m cooking for myself. Peeled if my son is with me.
You need a third choice: Instant
Peeled…or :gasp: Instant, never with the jacket on…
Peeled,unless they’re the ones with the very thin skin. I started not peeling them because it was less work.
Peeled.
With the jacket, of course! As an Idahoan I feel it is my duty! 
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:
ahem…
mostly peeled.
Okay, well, maybe if you have 3 different kinds left from other stuff…
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!
With the jackets, without any Quayloes.
Instant?? The sacrilage!
Peeled. Any other way, jacket.
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.
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 . . .
Leave dem peels in there, folks! And add lots of garlic while you’re at it.
Peeled.