Everyone loves potatoes. Peeling them, on the other hand, is a thankless job. When it comes to kitchen work, it’s the lowest of the low; time-consuming, boring and sometimes backbreaking. But it’s something that needs to be done for an au gratin, a shepherd’s pie, or a bowl of buttery mash.
First, once you’ve gotten your potatoes and grabbed a cutting board, take a sharp, serated knife and score the skin around the middle of each potato. Don’t cut too deeply, just make sure both ends of the score connect.
Then, put them in a medium-sized pot of boiling water and cook until they’re done, usually about 20 minutes.
Have a bowl of ice-cold water ready. Use a slotted spoon to fish out each potato, then drop it into the bowl of cold water. When that bowl is full, take a potato in both hands and gently pull or peel the skin off. Works like a charm! And since the task is no longer mundane, everyone will be fighting to do it. Win-win.
For visual help on how to peel, check out the video, above.