Comments on: I can't believe I'm asking a question about Tater Mitts.

Question: I can't believe I'm asking a question about Tater Mitts.

beaucoupkevin — Wed, 09 Jan 2008 12:13:14 -0800

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.)

By: estronaut

estronaut — Wed, 09 Jan 2008 12:14:23 -0800

My sister has a pair and she loves them to pieces. You do have to blanch the potato first though.

By: timory

timory — Wed, 09 Jan 2008 12:30:12 -0800

but if you blanch the potatoes first, can't you peel them easily without any fancy mitts?

By: zeoslap

zeoslap — Wed, 09 Jan 2008 12:33:19 -0800

Also what happens if there is a nubbly inny bit on the spud?

By: grumpy

grumpy — Wed, 09 Jan 2008 12:42:18 -0800

A medium to firm bristled brush will scrub off the skin just as easily without having to blanch the potato first.

By: desjardins

desjardins — Wed, 09 Jan 2008 12:44:21 -0800

Huh, a very similar product was just lampooned on Cracked. (#8)

By: davcoo

davcoo — Wed, 09 Jan 2008 12:49:20 -0800

Here's one person's experience.

By: TheNewWazoo

TheNewWazoo — Wed, 09 Jan 2008 12:53:15 -0800

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!

By: milkrate

milkrate — Wed, 09 Jan 2008 12:54:38 -0800

Tater Mitts reviewed

By: elendil71

elendil71 — Wed, 09 Jan 2008 13:34:08 -0800

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.

By: nadawi

nadawi — Wed, 09 Jan 2008 13:43:29 -0800

i happen to like mine.

By: Caviar

Caviar — Wed, 09 Jan 2008 17:14:03 -0800

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.

By: zerobyproxy

zerobyproxy — Wed, 09 Jan 2008 19:02:47 -0800

Seconding the potato ricer. You will never go back.

By: davidmsc

davidmsc — Wed, 09 Jan 2008 20:56:07 -0800

tag: po-tay-to

brilliant!

By: fidelity

fidelity — Thu, 10 Jan 2008 13:28:30 -0800

The ricer, my friend, is the best answer here. Just ask Jeffrey Steingarten.