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From: nm34@sdcc12.UUCP (nm34)
Newsgroups: net.cooks
Subject: Re: Boiling Potatoes
Message-ID: <404@sdcc12.UUCP>
Date: Wed, 10-Jul-85 11:59:50 EDT
Article-I.D.: sdcc12.404
Posted: Wed Jul 10 11:59:50 1985
Date-Received: Mon, 15-Jul-85 06:51:55 EDT
References: <2995@cca.UUCP> <688@mtx5d.UUCP>
Organization: U.C. San Diego, Academic Computer Center
Lines: 21
Summary: The Peal's the Best Part

In article <688@mtx5d.UUCP>, elb@mtx5d.UUCP (Ellen Bart) writes:
> [food glorious food ...]
> 
> In an article on Shepard's Pie someone said
> 
> "peel, boil and mash the potatoes"
> 
> I find that the ordering -boil, peel, mash- works better.
> The peel comes off readily when the potatoes are boiled, 
> and very little of the potato comes off with the peel.
> 
> ellen bart

     Why remove the peal at all?  It contains fiber and alot of minerals
(especially if you dont wash it).  We just scrub the potato, slice it,
boil it and beat it.  The peal doesn't get in the way at all.  
       
            Andy Bindman

      
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