Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

rdharma

(6,057 posts)

11. Do you have a hand crank potato pealer?

Reply to alfredo (Original post)

Mon Nov 25, 2013, 03:48 PM

Nov 2013

I have one and I love it. It's not perfect. But it saves a lot of time and work.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

33 replies

= new reply since forum marked as read

Highlight:

I am to make eight pounds of mashed potatoes Thursday. Give me an estimated time, and [View all] alfredo Nov 2013 OP

I like to add light cream, white pepper and just a little salt canoeist52 Nov 2013 #1

Potatoes take a lot of salt, elleng Nov 2013 #2

#1 tip grasswire Nov 2013 #3

#2 tips Major Nikon Nov 2013 #13

My thoughts... Lilyhoney Nov 2013 #4

Thanks that's another thing I needed to know. Two of us will be working on the potatoes. alfredo Nov 2013 #9

Hey, why not shoot the moon and do 10 Laura PourMeADrink Nov 2013 #5

I do have 10 lbs, but I like to use them next week in a stew. alfredo Nov 2013 #8

I was totally kidding Alredo ! Happy thanksgiving ! Laura PourMeADrink Nov 2013 #16

7 ways to ruin mashed potatoes Laura PourMeADrink Nov 2013 #21

Joy of Cooking always called for mature baking potatoes. Don't know if they meant japple Nov 2013 #33

It will be happy no matter how the mashed potatoes turn out. alfredo Nov 2013 #27

This message was self-deleted by its author A HERETIC I AM Nov 2013 #6

I'll agree, except... Cracklin Charlie Nov 2013 #7

I guess larger chunks lengthen the line between underdone and overdone. alfredo Nov 2013 #28

It's going to be tough to go straight traditional MP's. I put garlic in just about everything. alfredo Nov 2013 #10

This message was self-deleted by its author A HERETIC I AM Nov 2013 #12

Roast the garlic? alfredo Nov 2013 #18

Sure. Why not? A HERETIC I AM Nov 2013 #19

Roasted garlic is wonderful. alfredo Nov 2013 #20

Do you have a hand crank potato pealer? rdharma Nov 2013 #11

Don't have one, but I do have my wife to help with the peeling. alfredo Nov 2013 #24

with a name like alfredo, you'd think you'd have more butter in there! Phentex Nov 2013 #14

I just got rid of 25lbs of lard, so I am butter phobic now. alfredo Nov 2013 #17

More butter! Plus some dried onion flakes in cooking water. Eom elfin Nov 2013 #15

You have already received a lot of good advice. Jenoch Nov 2013 #22

Salting is my only concern. alfredo Nov 2013 #25

For 8 pounds of potatoes, Jenoch Nov 2013 #29

I had resigned myself to the salt and taste regime. I have my pepper mill ready. alfredo Nov 2013 #30

I steam my potatoes instead of boiling them. FarPoint Nov 2013 #23

I will try the steaming the next time I make mashed potatoes. alfredo Nov 2013 #26

The concept behind steaming the potatoes FarPoint Nov 2013 #31

I love steamed veggies. I bet it sweetens the potatoes too. alfredo Nov 2013 #32