Do you peel potatoes?

I've been reading about solanine which is a toxin found in the nightshade family of plants which includes all types of potatoes farmed for human consumption.

If I buy unwashed spuds I always wash and peel them, but if I buy washed ones generally I don't peel them and leave the skin on when chopping them up to make mashed potato. I'm very careful to ensure any that look green, or a decayed for any reason, don't get used.

How do I make mashed potato you ask? Well boiled potato, with some margarine and cracked black pepper mixed through during the 'mashing' phase.

So do you peel potatoes?

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ArishMell · 70-79, M

You need worry about solanine only if the spuds have been exposed to light and are turning green.

That development results from the tuber trying to survive as a plant.

The green itself is chlorophyll, which we can and do eat; but the spud makes the poisonous solanine along with that, as a natural pesticide. That the compound occurs in other plants we can not eat, is not particularly important.

Otherwise, the peel is edible, and is also a vitamin store.

Simply wash the potatoes, cut off any sprouts and damaged areas, and cook and serve them peel and all. I never mash them but cook them simply cut into chunks.

hippyjoe1955 · 70-79, M

@ArishMell You don't need to cook them either. They are truly delicious when they are freshly dug and raw. You might want to add a bit of salt to taste.

ArishMell · 70-79, M

@hippyjoe1955 I am sure they are, but I must admit I'd never previously thought you can eat them raw! I'm about to go and cook my dinner so perhaps I'll try it...... Though the spuds in my kitchen are not as fresh as that.

hippyjoe1955 · 70-79, M

@ArishMell My family often eats raw potatoes. The older potatoes need to be peeled first but the ones that are fresh from the garden are just as tasty with the peel intact.

ArishMell · 70-79, M

@hippyjoe1955 Well, I tried a piece. It was reasonably fresh but a farmed one and certainly not newly-dug. Not sure I'd do it regularly but I found it crunchy, like a raw carrot, and certainly with a bit more flavour than when cooked. It may depend on the strain, of course. I ate it with the skin on but that was very thin anyway.

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