British Expatriate Network

I'm cooking in layers again. This time an Hungarian potato, egg and smoked sausage casserole with tons of butter and topped with sour cream.
I'm making one for us and one for my Hungarian neighbour who saved my life with soup remedies when I had the flu. She makes a potato soup, in which you search for the potato and find loads of other really tasty stuff.

However I have a question for all you cooks out there. Why do they insist you cook the potatoes whole in their skins and then take them from the heat when they're fork tender and peel them and slice them then?

Sl;icing and peeling the potatoes once cooked is not easy, as my matching waterproof band aids will atest to. And yes, that's paprika, not blood
twisted

To my mind, tatties cooked whole taste totally different and have a firmer testure than those cut before cooking.

they taste better that way. can be a dissapointment though sometimes, poor quality spuds will just dissolve. baked mash potatoes are the best ! grin

Er... I don't do anything that involved. I peel my potatoes before I boil them.