I can't believe I'm asking a question about Tater Mitts.
January 9, 2008 12:13 PM Subscribe
Do Tater Mitts work? Yes, I love mashed potatoes. No, I am not joking. Yes, I'm generally very skeptical of infomercials.
(And yes, I know it's better to leave the skins on, but the person I live with hates that with an unbelievable passion.)
(And yes, I know it's better to leave the skins on, but the person I live with hates that with an unbelievable passion.)
but if you blanch the potatoes first, can't you peel them easily without any fancy mitts?
posted by timory at 12:30 PM on January 9, 2008
posted by timory at 12:30 PM on January 9, 2008
Also what happens if there is a nubbly inny bit on the spud?
posted by zeoslap at 12:33 PM on January 9, 2008
posted by zeoslap at 12:33 PM on January 9, 2008
A medium to firm bristled brush will scrub off the skin just as easily without having to blanch the potato first.
posted by grumpy at 12:42 PM on January 9, 2008 [1 favorite]
posted by grumpy at 12:42 PM on January 9, 2008 [1 favorite]
Huh, a very similar product was just lampooned on Cracked. (#8)
posted by desjardins at 12:44 PM on January 9, 2008
posted by desjardins at 12:44 PM on January 9, 2008
Yeah, an easier way is to cut a thin circle around the circumference of a potato, just cutting through the skin. Then blanch - the skin will shrink more rapidly than does the potato. Then you just take a paper towel, a clean tea towel, or even just your hands, and pull the skin off in two huge pieces. Voila!
posted by TheNewWazoo at 12:53 PM on January 9, 2008 [5 favorites]
posted by TheNewWazoo at 12:53 PM on January 9, 2008 [5 favorites]
Slight derail... If you want a kitchen gadget to help make awesome mashed potatoes, avoid those silly gloves, settle for a peeler and get a potato ricer.
Best. Mashed. Taters. Ever. And essential if you ever want to make gnocchi.
posted by elendil71 at 1:34 PM on January 9, 2008
Best. Mashed. Taters. Ever. And essential if you ever want to make gnocchi.
posted by elendil71 at 1:34 PM on January 9, 2008
The heavy-duty version of the potato ricer is a food mill, which, in my opinion, is one of the most underlooked kitchen tools these days. It's great for making all sorts of purees and for generally "separating the good squishy parts from the solids you want to leave behind". I use mine extensively in the summer for making large amounts of tomato puree (I bash them in a food processor with the dough blade first, which pulverizes them without nicking the seeds) for tomato sauce and gazpacho.
And yes, it also makes excellent mashed potatoes while removing the skins.
posted by Caviar at 5:14 PM on January 9, 2008
And yes, it also makes excellent mashed potatoes while removing the skins.
posted by Caviar at 5:14 PM on January 9, 2008
Seconding the potato ricer. You will never go back.
posted by zerobyproxy at 7:02 PM on January 9, 2008
posted by zerobyproxy at 7:02 PM on January 9, 2008
The ricer, my friend, is the best answer here. Just ask Jeffrey Steingarten.
posted by fidelity at 1:28 PM on January 10, 2008 [1 favorite]
posted by fidelity at 1:28 PM on January 10, 2008 [1 favorite]
This thread is closed to new comments.
posted by estronaut at 12:14 PM on January 9, 2008