French Quarter
Well-Known Member
Ewwww! Mash potatoes with skins sounds so, so wrong. Sure it makes good roughage, but, think of the texture upset because "chunks" are still there. It's like having fried chicken with the feathers still attached.
It depends on the potato. Ones with thicker skins don't make good mashers anyway. If you get really fresh potatoes, the skins just sort of dissolve. No chunks. Everything else is somewhere in between.