We’re all about saving you some time, effort and energy, and that’s just what we intend to do with this little tidbit of information! Nobody likes peeling potatoes — it’s tedious, takes up time, and there’s always the potential for scrapes and cuts with those pesky knives. Pay attention to what we’re about to say: You will never have to peel a potato before boiling again. When it comes to making mashed potatoes, this will change your life!
Prep Your Potatoes
Just like you would otherwise, bring your water to a boil over high heat in a large pot. Salt the water thoroughly, as the salt water will help to flavor and tenderize the skin. While the water is coming to a boil, prepare your potatoes by taking them, one by one, and scoring lightly all around it. Don’t remove any skin, rather, just lightly press the knife, longways, into the side of the potato. Doing this allows for the water to seep up under the skin, softening it up from the inside out as it boils.
Drop your potatoes in carefully, one by one, and allow them to boil for about 15-20 minutes.
Prepare an Ice Bath
While your potatoes are boiling, prepare your ice bath. Simply take a large bowl, and fill it halfway up with cold water. Dump a couple handfuls of ice in as well, and stir it up to make sure that the ice brings the temperature of the water down, and that the temperature of the water does not melt the ice. Add more ice if need be.
Drain the boiling water with a colander, and one by one (very carefully, as they will be hot), drop each potato into the ice bath. Allow each one to sit for about thirty seconds, and then remove them all.
Once you’ve removed your potato from the ice bath and it has dried, you’ll be ready to remove the skin. Simply pinch both ends (on either side of the score marks) and the skin should come apart in the middle and slide right off as you pinch and pull.
Here’s a short video from HowCast showing you how to do it!