Peeling potatoes is a mundane yet time-consuming task that often results in wayward peels finding their way into the nooks and crannies of your kitchen. Although boiled potatoes can be enjoyed year-round — no summer cookout is complete without a classic potato salad — peeling an entire sack of potatoes is particularly burdensome when preparing an…
The next time you’re handed a 5-pound bag of russet potatoes and told, “Here, peel these for me,” remember this time-saving hack that yields fluffy mashed potatoes without the skin. (We’ll share a bonus hack for those, too.)
No-Peel Potato Hack
Put down your trusty swivel peeler and leave the potato skin intact. Cut the raw potatoes into halves or 2-inch cubes, depending on their original size. (Cutting potatoes before boiling helps ensure even cooking and removes excess starch.) Next, place your spuds in a pot of generously salted boiling water and cook until fork-tender. Drain the water and store your boiled potatoes in a large bowl.
Here’s where the hack comes into play: Grab a wire cooling rack with a grid pattern and place it over a mixing bowl. Use a pair of tongs to transfer a few hot potatoes to the cooling rack. With a spatula (we recommend this turner-style one with a soft silicone head), press down gently on the potatoes to push them through the grates. The skins will stick to the cooling rack, while the rest of the potato slides into the bowl. You can then use the spatula to remove the skins, placing them in a separate bowl.
Now, some people might say cleaning a cooling rack is harder than cleaning a vegetable peeler. But if you give the cooling rack a quick scrub and run it through the dishwasher, you should have no problem at all. For some, it’s a price worth paying to avoid accidentally dropping a potato into the depths of the garbage can.
Don’t Toss Those Potato Skins
If you’re looking to reduce food waste, there are several delicious ways to reuse those potato skins. Toss them in oil, add your favorite spices, and air fry them at 425 degrees Fahrenheit for about 10 minutes. Now you have a crispy topping for a salad, or a savory snack to pair with dip.
