Peeling a pile of potatoes for mashed potatoes can take longer than expected, especially when the skins tear into small pieces. But a simple trick changes the order of preparation. Instead of removing the skins before cooking, make one shallow cut around each potato and leave the peeling until after boiling.
The method works best with thick-skinned russet potatoes. As the potatoes cook, their skins loosen from the flesh, allowing the two sections to slide away from the cut made around the middle.
The trick requires no special peeler, but the type of potato and a brief cooling step matter. Thin-skinned varieties may not release their skins the same way, and freshly boiled potatoes are too hot to handle without cooling.
One shallow cut goes around the middle
Start with whole russet potatoes and wash away any dirt.
Using a sharp paring knife, score a shallow line around the circumference of each potato, cutting through the skin without slicing deep into the flesh.
Keep the cut as continuous as possible. Multiple overlapping cuts can cause the skin to tear into smaller pieces when removed.
Place the potatoes in a pot of water and boil until tender.
Whole russet potatoes can take approximately 30–45 minutes to cook, depending on their size.
Check doneness with a thin cake tester or skewer. Avoid piercing the skin in several places, since extra holes can cause tearing when the skin is pulled away.
A short ice bath makes the skin easier to remove
Once the potatoes are tender, transfer them from the boiling water into a bowl of ice water.
Let them sit for approximately 30 seconds, or until the outside is cool enough to handle.
The brief cooling period protects your fingers while leaving the potatoes warm inside.
Find the scored line around the center, then grip the skin on one side and pull it toward the end of the potato.
Repeat from the opposite side.
On thick-skinned russets, the two sections can slide away with little resistance, leaving the cooked potato ready for mashing.
The technique doesn’t work as well with every variety. In testing described by Simply Recipes, Yukon Gold potatoes required more effort because their thinner skins tore instead of slipping off in large pieces.
The trick works best for large batches
Boiling whole potatoes takes longer than cooking peeled potatoes cut into smaller pieces.
Chopped potatoes may become tender in approximately 15–20 minutes, while whole russets can require twice that time.
For one or two potatoes, peeling before boiling may still be faster.
The scored-skin method becomes more useful when preparing a large batch for mashed potatoes, shepherd’s pie, or gnocchi.
Instead of peeling each raw potato, the skins can be removed after cooking with a pull from either end.
The difference comes from one shallow cut made before the potatoes enter the water. On the right variety, that small preparation step allows the cooked skin to separate without a vegetable peeler.
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