I always leave skins on.

Sent from my iPhone

On Sep 12, 2013, at 1:42 AM, "W" <[email protected]> wrote:

> What kind of potatos do you use to make your mashed potatos.  I too don't
> peel my potatos because the neutrition is in the skin.
> 
> 
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]] On
> Behalf Of Dawnielle Voegele
> Sent: Thursday, September 12, 2013 2:05 AM
> To: [email protected]
> Subject: Re: [CnD] Mashed potatoes
> 
> Hi Mary,
> 
>     I don't know what you're looking for, but the recipe I use is pretty
> simple. However many potatoes you want, I usually use four or five. Cut the
> potatoes into chunks as big or small as you like. Smaller chunks will take
> less time, bigger ones will take more time. Put into the pot just enough
> water to cover the potatoes. Boil them till they're tender with a fork and
> falling apart, adding more water if necessary. Towards the end, I usually
> add a handful of garlic cloves, which I have pealed while the potatoes were
> boiling. Check the water level and drain water, if necessary. Take a potato
> masher and mash the heck out of them. Ad butter, salt, pepper, whatever. The
> garlic mashes up nicely. As you'll notice, I don't peal my potatoes. I've
> read that the skins are good for you if left on them, so that's what I do. 
> plus, it saves time not having to peal them.
> 
> Take Care,
> 
> Dawnielle
> 
> -----Original Message-----
> From: [email protected]
> Sent: Wednesday, September 11, 2013 8:20 PM
> To: [email protected]
> Subject: [CnD] Mashed potatoes
> 
> What are some quick and easy recipes for mashed potatoes?
> Mary
> 
> Sent from my iPhone
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