MomOfOneFunOne Posted October 28, 2013 Share Posted October 28, 2013 AMDG I use yukon gold potatoes. I don't think I would try it with irish potatoes but yukons are so thin skinned. Have you tried it? Quote Link to comment Share on other sites More sharing options...
kewb Posted October 28, 2013 Share Posted October 28, 2013 I leave the skins on all the time. Quote Link to comment Share on other sites More sharing options...
In The Great White North Posted October 28, 2013 Share Posted October 28, 2013 Half the family has no problem with the skins; the other half hates them. Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted October 28, 2013 Share Posted October 28, 2013 yes. I do it with red potatoes and it makes the soup much prettier too. Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted October 28, 2013 Share Posted October 28, 2013 I leave the skins on too. Quote Link to comment Share on other sites More sharing options...
idnib Posted October 28, 2013 Share Posted October 28, 2013 Label is "rustic" and call it a day. Quote Link to comment Share on other sites More sharing options...
MomOfOneFunOne Posted October 28, 2013 Author Share Posted October 28, 2013 AMDG rustic, HAHA! Thanks, everyone! Quote Link to comment Share on other sites More sharing options...
Tammi K Posted October 28, 2013 Share Posted October 28, 2013 Whoa, you mean some people take the skin off a potato? :confused1: How is such a thing done? Is there some device capable of removing the skin from a potato? (When DH implies that I'm too lazy to remove the skin, I just tell him DD likes it better that way!) Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted October 28, 2013 Share Posted October 28, 2013 Wash them very well and remove any blemishes. Potato skins are normal for us unless some highly delicate recipe would be better with bald potatoes. Not many of those come up. Quote Link to comment Share on other sites More sharing options...
gingersmom Posted October 28, 2013 Share Posted October 28, 2013 I'm a peeler. Quote Link to comment Share on other sites More sharing options...
JadeOrchidSong Posted October 28, 2013 Share Posted October 28, 2013 I leave the skin on if they are organic. I cut the skin off if they are not. Quote Link to comment Share on other sites More sharing options...
Aura Posted October 28, 2013 Share Posted October 28, 2013 My sis has an amazing potato soup recipe. She uses red potatoes with skins on. The skin has most of the nutrition, and the skin on red potatoes are much thinner and not so tough. And I agree w/ a previous poster: the red skins make the soup look prettier. Quote Link to comment Share on other sites More sharing options...
Baseball mom Posted October 28, 2013 Share Posted October 28, 2013 Whaaaaat cut off the peels? Sounds like to much work. My family thinks the peels are suppose to be on the potatoes ;) Quote Link to comment Share on other sites More sharing options...
PinkyandtheBrains. Posted October 28, 2013 Share Posted October 28, 2013 We leave the skins on. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted October 29, 2013 Share Posted October 29, 2013 I leave the skin on unless I am using russets. Quote Link to comment Share on other sites More sharing options...
MomOfOneFunOne Posted October 29, 2013 Author Share Posted October 29, 2013 AMDG Well, the soup was delicious and now I'm wondering why I ever bothered . . . well, it's because my mom peeled her potatoes and her mom peeled her potatoes . . . Consider the cycle broken! Quote Link to comment Share on other sites More sharing options...
Tap Posted October 29, 2013 Share Posted October 29, 2013 I am glad it turned out! For reds or yellow, I boil, remove most of the loose skin chunks which is about half, and leave the rest. I don't like the texture of skins, so I prefer them gone. For russets, we peel if we boil them and no one here eats the skin on a baked potato. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted October 29, 2013 Share Posted October 29, 2013 I made potato soup tonight! I use small reds, and I leave the skin in. Quote Link to comment Share on other sites More sharing options...
aprilleigh Posted October 29, 2013 Share Posted October 29, 2013 I grew up with peeled potatoes for just about everything except your basic boiled potatoes, but I only peel them for mashed potatoes. I like the skins. My family has never complained - except DS, who hates mashed potatoes and complains every time I make them. LOL! Quote Link to comment Share on other sites More sharing options...
J-rap Posted October 29, 2013 Share Posted October 29, 2013 I like it with the skins on, but I'd buy organic. I've heard that potato peels absorb a lot of things. Quote Link to comment Share on other sites More sharing options...
Ravin Posted October 29, 2013 Share Posted October 29, 2013 All the vitamins are in the skin. Scrub with steel wool or use thin skinned variety. Quote Link to comment Share on other sites More sharing options...
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