I hate potato skins, I know that’s weird, but I do.
Comment on To prevent mashed potatoes from being gummy, boil the potatoes whole.
uphillbothways@kbin.social 6 months ago
Boil in chunks with the skin still on. Drain and mash immediately while still way too hot with a hand masher, butter and raw egg. Stir in grated cheese and bake for 20 minutes at like 325-350.
AlecSadler@sh.itjust.works 6 months ago
uphillbothways@kbin.social 6 months ago
Can't even tell they're in there by the time they're done. Plus, the skin has more protein and nutrients than the rest of the potato. All the stuff that's good for you is in the skin. Whole point of this recipe is you can eat them without knowing they're even there.
TheaoneAndOnly27@kbin.social 6 months ago
That's madness. I want to try it.