On potato peeling

Some of the potatoes I grew this year were Adirondack Reds. This sort constitutes a red purple type of potato that is really appealing to my tasting senses; medium yields and their skins were pretty blighted and splotchy. They also have to be entirely peeled, rather than some of the others which are are required. If given the choice, it's far preferable to not need peel your potatos because it means both less work and more food. but at times peeling the rind is unavoidable.

By chance encounter, I've recently come across an old acquaintance of mine and the potato talk came up. He told me that he prefers to peel his potatos Russian style, which means using a knife. He also went on to expound on how it's the only way to do it, if your priority is to get the most out of the potato in exchange for the time and energy undertaken for growing them. And how peeling them in such a manner is a practiced skill. And once peeled, they go into a container with cold water, kept in the fridge for a couple days.

I'd never guess that there were named methods of peeling potatos, as I've only ever relied on the usual potato peeler. Granted, i'd make use of a standard kitchen knife now and then, but my go-to-option had always been the potato peeler. It's also come in handy for peeling any thin-skinned vegetable. I'd even use it on garlic for a thin slice.

When I give myself the luxury of a steak, I prefer a baked potato -soaked in butter and spice. On the other hand, I have found out that mashed potatoes go great with chicken. I can take or leave wth gravy- usually doing without the gravy, but with butter. I have on occasion been lazy and have used the prepacked mashed taters. I'd only resort to them when making my homemade version of KFC's chicken bowl, which usually consists of a layer of mashers, corn, chicken and cheese.