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Why does nobody peel potatoes any more? It seems as if all the chefs/cooks went into a huddle one day and decided en mass that they weren't gonna peel no more 
. I'm sorry but if you set down unpeeled spuds on my plate, I'm gonna spend the next 20 mins peeling. Potato skins just don't do it for me, you get the lovely soft spud and this leathery thing wrapped around it or even through it (I watched one chef mash with skins, YUK!)
