Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version nyu B notes v1.5 12/10/84; site acf2.UUCP Path: utzoo!linus!decvax!genrad!panda!talcott!harvard!seismo!cmcl2!acf2!lewish 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