Food & Wine Mad Genius Justin Chapple has a tip that for peeling spuds in seconds—no utensils required.
There is nothing more comforting than a big batch of mashed potatoes, but standing around and peeling the potatoes and dicing the potatoes is definitely not comforting. Well, I've got a mad genius step to eliminate the hassle. [MUSIC] I love mashed potatoes. They are literally one of my favorite things in the whole entire world. But I'm not down with spending 20 minutes peeling ' and cutting ' into pieces instead and I learned this a long time ago you boil them whole. But the trick is you're gonna score around the outside of the potato with the small paring knife. What's gonna happen is when it's boiling the skins going to release and they're going to be so much easier to peel. Once you get all your potatoes scored you pop them in a pot with a bunch of cold water, bring it to a boil and let them simmer for about 30 minutes. Once they're done you're going to either transfer them to a large bowl of ice water just to cool them down a little bit or you can lay them out on a plate or a baking sheet. And once they're cool enough to touch You could see here, the skin just peels right off almost like magic. Then you literally just wipe off the potato peels and you are one step closer to buttery, delicious mashed potatoes. Mashed Potatoes! [LAUGH]