tag:blogger.com,1999:blog-2471805333021447129.post6239891663530708157..comments2023-07-06T03:52:32.099-05:00Comments on On My Table: Step Aside, Mashed PotatoesNicolehttp://www.blogger.com/profile/06010116039185784923noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2471805333021447129.post-89223193639794597762011-11-11T07:54:38.658-06:002011-11-11T07:54:38.658-06:00Yeah, steaming could definitely do the trick with ...Yeah, steaming could definitely do the trick with the potatoes (white and sweet), but I don't think that would work for other root veggies -- the peel on parsnips, celery root, etc. is pretty tough. Also, I'm never patient enough to wait for things to cool down to continue making whatever it is I'm making. :) When making regular mashed potatoes, I usually leave the skins on and just peel off any rooty knobs. You could definitely do that here, but I wanted this version (this time, anyway) to be creamy. :)Nicolehttp://www.onmytable-nadrian.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2471805333021447129.post-76430976917169100732011-11-10T10:12:24.377-06:002011-11-10T10:12:24.377-06:00Yum! Sounds like a good, hearty combo of things. I...Yum! Sounds like a good, hearty combo of things. I love mashed potatoes so might have to switch it up. I don't know if this would help, but my mom always steams things like sweet potatoes, then just peels the skin off, rather than using a peeler. My sister started using yellow or red potatoes for mashed potatoes, and just leaves the skins on since they're soft. Think that would make a difference in this case?Leabec03https://www.blogger.com/profile/04398353181256518716noreply@blogger.com