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From: lewish@acf2.UUCP (Henry M. Lewis)
Newsgroups: net.cooks
Subject: Re: mashed potatoes and peels
Message-ID: <500010@acf2.UUCP>
Date: Sun, 4-Aug-85 11:28:00 EDT
Article-I.D.: acf2.500010
Posted: Sun Aug  4 11:28:00 1985
Date-Received: Wed, 7-Aug-85 02:22:35 EDT
References: <2057@burdvax.UUCP>
Organization: New York University
Lines: 11

> I have tried in the past to mash potatoes with the peels on . . .

Back to the point:  I boil cut-up, unpeeled potatoes, then rice them in a
device known as a Mouli-Legume.  This is akin to a Foley Food Mill, but is
much sturdier, larger, and easier to use.  Some of the peel appears in the
resulting puree as specks--the rest is left behind in the Mouli.  When it
begins to clog the works, I back up the Mouli's reamer, remove the peels, and
discard them.  (One could, I guess, throw them instead into the pureed
potatoes.)

--Hank Lewis