The Easiest-Ever Way to Peel a Potato

Give your vegetable peeler the day off. Try this simple prep technique to remove the skin from a pile of potatoes in next to no time. Mashed potatoes, potato casseroles, and more have never been easier to make!

Don't fuss with slicing spirals with a paring knife or shooting potato peels all around your kitchen via a vegetable peeler. This simple technique for how to peel a potato allows you to boil and peel almost at the same time.

It's never been easier to make mashed potatoes or other delicious warm potato recipes!

In case you need any convincing to add spuds to your menu (and have an excuse to try this strategy), check out 16 reasons potatoes should be their own food group.

Step 1: Score Potatoes Around the Middle

Gather small Yukon gold potatoes, fingerlings, or baby potatoes in any color. Rinse and brush away any dirt and blemishes, then use a knife to carefully slice a circle around the circumference of each potato. 

Note: Slice past the skin, but don't make this a deep cut because you want to preserve as much of the flesh as you can for your recipe.

Step 2: Boil Until Tender

Place the scored potatoes in a large saucepan, and fill with enough water to cover the tops of the potatoes. Season with 1/2 to 1 teaspoon of salt. Cook on high to bring water to boiling, then reduce heat to low. Cover pan with a lid and gently boil for 20 minutes or until potatoes are tender.

Learn more about how to make your best batch of boiled potatoes.

Step 3: Drain and Rinse with Cold Water

Transfer cooked potatoes to a colander to drain off water. Rinse with cold water immediately after draining.

Step 4: Slip Off Peels

Find the scored section of the potato and start there to slip off the peels. Discard removed peels and proceed with your recipe using the skinless spuds. 

Get Cooking with Your Peeled Potatoes

Now that you've quickly peeled a batch of boiled potatoes, put the skinned spuds to good use in these tasty recipes:

Mashed Potato-Egg Casserole This breakfast casserole starts with a pile of peeled, mashed potatoes, and finishes with a half-dozen eggs and a bright and fresh arugula salad. 

Goldilocks Potatoes Slide off the potato skins, then process the boiled Yukon golds in a ricer for the creamiest results.

Sour Cream and Corn Mashers Instead of peeling before boiling, boil, peel, then mash 2 pounds of russets for these loaded mashed potato bowls.

Christmas Rolls The secret ingredient in these light-as-air cinnamon rolls? A cup of mashed potatoes!

Bacon-Almond Potato Croquettes These almond-coated appetizers start with skinless mashed potatoes and crisp-cooked bacon.

Even More Potato Recipe Picks

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