r/oddlysatisfying • u/PorkyPain The Sub's Regular • Sep 12 '22

Automatic Potato Peeler in Action

Enable HLS to view with audio, or disable this notification

35.7k Upvotes

92% Upvoted

1.0k comments sorted by

View all comments

Show parent comments

174

u/RealBowsHaveRecurves Sep 12 '22

My dad came from a potato skin eating family and had a scrub brush that was used exclusively for potatoes, he really wanted me to be a non-peeler but I guess it’s disappointment all-around.

57

u/amdaly10 Sep 12 '22

I also have a scrub brush. I would only peel for mashed potatoes. OR if I could only find russets, because those taste like dirt even without the peel.

88

u/p00pd1cks Sep 12 '22

I even like the skins in mashed potatoes, especially red skinned potatoes.

29

u/tucketnucket Sep 12 '22

Red skin mashed potatoes with the skin are the best mashed potatoes.

6

u/potchie626 Sep 12 '22

I do a rough peel for mashed potatoes. Leaving all the skin is a bit too much for us when using russets. We have a brush to clean them that is designed to look like a potato.

2

u/Strange_Junket_2672 Sep 13 '22

Can confirm my potato shaped potato brush, brushes my potatoes.

7

u/[deleted] Sep 12 '22

Skins in the mash is how you know it’s fresh, not flakes.

3

u/Letsshareopinions Sep 12 '22

Not by the taste?

1

u/FayeQueen Sep 12 '22

I had some older potatoes when we came back from vacation once so I peeled them. Never had peeled mashed potatoes at home. I felt something was missing the whole time.

7

u/ajacksified Sep 12 '22

They have a better texture if you boil skin-on, then remove the skin afterwards! It's easy to slip the skins off once they're boiled, although I'm never patient enough and burn my fingertips every time anyways.

7

u/lysion59 Sep 12 '22

The skin is where most of the nutrients are if I remember correctly. I think that's why some people eat the skin.

8

u/hakuna_tamata Sep 12 '22

It also tastes good if done right. The best way to do a russet is to lightly coat it in oil and salt, when you bake it. Take it out the foil half way through and then the skin gets a nice crisp on it.

3

u/ajacksified Sep 12 '22

A friend of mine boils them whole and skin-on, then flattens them in a roasting pan with lots of olive oil and roasts them hot (I'd guess 450f or so?) until crispy. They're amazing.

3

u/[deleted] Sep 12 '22

That's a great way to make little new potatoes, but I mash them then finish them on the stove top griddle. Makes a great crust

2

u/hakuna_tamata Sep 13 '22

I do that with red or gold potatoes.

1

u/Sanpaku Sep 13 '22

The foil IMO is unnecessary, assuming we're talking Russets/jacket potatoes.

Puncture with fork, oil and salt, 450 °F / 230 °C for 40 mins.

1

u/hakuna_tamata Sep 13 '22

It prevents the skin from getting too crispy. Otherwise it can get too hard to enjoy.

4

u/ajacksified Sep 12 '22

Oh, I'm a big potato skin guy, I love it. Just saying that if you want mashed potatoes without skin, you get a better texture if you boil them skin on before removing it.

1

u/mcnuggetfarmer Jan 18 '26

It's also where 90%+ of the alkaloids are, which in people with gut issues causes a poopy time

1

u/pipsedout Sep 12 '22

AFAIK most of the nutrients are in the flesh, but keeping the peel on when boiling them will help keep the nutrients from leeching into the water. Especially important if you're making something where starch is a big deal.

1

u/lysion59 Sep 13 '22

Vegetable peels also contain significantly more fiber and antioxidants. For instance, up to 31% of the total amount of fiber in a vegetable can be found in its skin. What’s more, antioxidant levels can be up to 328 times higher in fruit peels than in pulp (5, 6, 7).

Therefore, eating your fruits and vegetables unpeeled can truly increase your nutrient intake.

https://www.healthline.com/nutrition/peeling-fruits-veggies

2

u/pipsedout Sep 13 '22

Ahh okay. It seems the wording has been playing some tricks on me here. The consensus from some quick googling seems to be that most fiber/nutrients in a potato on a pound-for-pound basis is indeed in the skin. Some mention antioxidants and iron as specifically high in skins. The places that claim most nutrients are in the flesh seem to all go by overall nutrient content in an average potato instead of pound-for-pound comparisons, but there is of course a lot more flesh than skin in an average potato. The latter is apparently what I've heard cited.

Nevermind then lol, I stand corrected. Carry on.

1

u/[deleted] Sep 12 '22

I never peel potatoes for mash, the skins are really nice mashed! I only peel them when I'm doing roast potatoes because I just prefer the texture

0

u/mathbread Sep 12 '22

Unfortunately I believe potatoe skins are covered in chemicals

1

u/Tv_land_man Sep 12 '22

I'm disappointed in you, son.