Dan, We like a blend of three kinds of potatoes. Red, gold and russet. If we don't have all 3, we'll use just one or two depending uoon what's at hand. I mash with butter and milk while my wife prefers sour cream. I'm 71 and mashed potatoes have been a favorite food all my life.
Definitely gotta talk about gravy and other accoutrements in the followup. Bacon, cheese, sour cream, green onions, etc. Also we need to hear about baked mashed potatoes.
I love watching you Dan! You explain everything in great detail, your voice is therapeutic 😊 I hope you get your own show one day?? I would love to meet you! Keep up the great work 👍
I like the start cold, don't boil advice! I have mixed yukons and russets to make my mashed. My fav mashed are hatch green chili and cheddar cheese, but will most likely have classic on turkey day.
Hey Dan, I'm doing garlic mashed spuds for about 15 people. I really like the ricer instead of smashing the spuds. As always plenty of great science for better meals.
Learned a lot. Good looking guy. If the potatoes don't turn out well, I simply serve more wine. That tactic covers a lot of bases and always works, at least when the guests are carefully chosen.
As always, we'll done. I especially like the timing with Turkey day just around the corner. It's a great time to start to prepare and improve the standards.
Dan, I would be interested in learning about sweet potatoes as well. In particular, why can't they get crispy like the fried russets can? I realize sweet potatoes are not real potatoes - they are root vegetables - but don't they have high starch content still? All recipes I've seen need a coating to obtain crispiness.
For whatever reason I am really not a gravy person, I like my mashed potatoes flavorful enough to eat them plain, so I usually like using either a Yukon Gold or White potato and adding some roasted garlic cloves along with fresh chives and parsley. However when I make an ultimate basic potato I will cut the butter I put in in half and substitute for a splash or half a cup of whole whipping cream. I doubt it is anything close to being healthier but it is magical! (and we are eating mashed potatoes in the first place, not exactly the low carb choice). The only thing is that sometimes when I want a little extra liquid to smooth my potatoes out more without ricing them, I will save about a cup of the boiling water and add it in almost like pasta water. I don't know if it is the cardinal sin of the test kitchen or not, but it works for me!
I love my mashed potatoes with butter and cream too. That’s the holiday recipe (usually...sometime I cheat if there’s cream in the fridge). I love garlic and chives from the garden too.
Excellent explanation thank you very much for your time and sharing your knowledge. I have a question regarding the Spanish potato omelette (tortilla de patatas). My mom used to do it, and she always put the sliced potatoes through a bath of water and salt, before frying the potatoes. What does the water and salt do to the potato since she always believed it made them crunchier.
Agreed, great series Dan, you are a great teacher. Why does it occur to me that picking the right potatoes for the right application - like picking the right apple for the right application - baking apples.....etc.
I am loving the science of it all! My family loves Smashed Potatoes more than mashed. 2nd fave is roasted. So I use reds for it all. And butter... loads of butter ( the real thing). Anything else is just gravy! Literally 😁
I would never argue with either Dan or Alton. I think they are both great chefs. I personally prefer the creaminess of red potatoes. Where I do not like gluey mashed pots, a good mash has to be creamy for me. I like using well cooked red potatoes , just not whipped or over-stirred so as to get the best of both possibilities.
Interesting. I watched Heston's approach to mashed, and that glueiness you avoid, he goes for it all the way for a velvet and almost cheesy strechiness. Also, after crushing them with the ricer, he passes them through a sieve. Kinda want to try them both and compare.
The mashed potatoes that appear on my table are those cooked with the skins one and included in the mashing. My favorite! They my ghee mixed in with just a bit of salt, black pepper, and fresh rosemary chopped up.
Great technique Dan. Mine: Simmer Russets with jackets lots of salt. When done, drain let cool to touch or more. Jackets slip right off. In serving dish rice spuds, they will keep like this 3-4 hours till you need them, covered. Microwave, still don't stir, yet. Add butter, mix or "double" then milk or canned milk. Salt pepper, whatever you want OR have. Parsley? Dill? Garlic powder? Bacon?
Better: cook them in cream, save the cream for when you whip/mash (with butter and seasongs). HEAVEN. Thank you, Tyler Florence, for that recipe/technique.
That makes so much sense. I've even heard of folks using oven-baked potatoes. One recipe I saw suggested simmering the potatoes in the milk and butter... I haven't tried these methods yet.
I love Yukon Gold potatoes for mashing. They have more flavour than the Bliss or the Russet. Very difficult to get where I live. Apparently they don't store well and can be found only in small specialty markets that are miles away. Most years I have to travel to get them. Yum! We like roasted garlic added to ours!
It's all about the Russet. I never really believed my mother about always pricking russets before baking them - until one exploded in my oven. When boiling, I watch them carefully to not get too done and absorb too much liquid. Then, depending on what I'm using them for, I either mash them with a hand held masher, or put them in the KitchenAid mixer. The handmade ones usually get some sauteed cabbage, bacon, white cheddar, and cream and become Colcannon. The mixer ones get butter and milk and come out really fluffy for mashed potatoes or get stuffed with spicy meatloaf, breaded and fried. This Thanksgiving, they are going in the mixer with butter, milk and a little creme fraiche.
When I was a cook for a short time in the Navy, we used to add the butter first then in the huge vats we would put like 2 giant bottles of ranch in the mash. Crew loved it. USS NIMITZ 10-15
I always use russet potatoes for mashed......red bliss when I leave the potatoes whole and sometimes I am able to find some small fingerlings just for fun....but russets and red bliss are my two "goto" potatoes. Thanks for the video.
Ha. Now that was fascinating. Everything I had ever read before recommended yukon gold for mashing. I was very interested to learn about the science behind this . It’s russet potatoes for the next mash up .
Wow! Love these educational food vids! Great work here. For me, freshly roasted garlic added to The buttery, salted mash potatoes with lots of chives and lots of Dill weed!
How about adding some of that boiling water back into the mash? I was taught to do this as a way to both: 1. Add hydration for more airation 2. Add more of that potato flavor 3. Return some of the vitamins that have been soaked up in the liquid
My in-laws whip mashed potatoes into wallpaper paste with a mixer. I've managed to convert my wife to "hand-mashed", but she caused quite a stir this thanksgiving when she asked "Where's the potato masher?" when making the potatoes for the holiday dinner.
You can also run the potatoes through a sieve if you don’t have a ricer. Just give the potatoes a quick mash and when all the really large pieces are gone toss the potatoes into a drive and push them through with a spoon or silicone spatula.
always russets in my family. We thought the Yukons turned out too gluey... but that could be due to technique. I throw the kitchen sink at mine... heavily salted water... butter... evaporated milk... sour cream... roasted garlic... and parmesan... yum.
This is a lot more in-depth knowledge of how to make mashed potatoes than I expected it to be, im eager to try it out tho and I don't rlly care for mashed potatoes that much 😂
Hey, these are great, well-produced, informative videos, and I appreciate the work that goes into them. I've learned quite a bit from just a few of them. One request though. Might you consider rethinking your thumbnails? There's something about the way you look off to the side with your mouth full of food that just makes me queasy every time. I'm not sure if anyone else feels the same way. That said, keep doing great work.
My wife is in charge of the potatoes. Always Russets, always butter, salt and a splash of half and half. DO NOT EVEN SUGGEST CHANGING THE MASHED POTATOES, IF YOU WANT TO STILL BE CONSIDERED FAMILY. Modifications many be done on your plate. 😀
Yeah I would rather go talk to a friend of mine that totally doesn't work with the police and will be moving my stuff into "storage" while I go away on this "business trip." By the way I am not thinking of leaving you at all cause you are crazy, but I'll be sleeping in another room with the door locked. Just in case a bad guy breaks into the house at night and not because I am scared your crazy ass is going to stab me while I'm counting sheep.
@@MrSupremeShots I don't think there is anything odd in what I said. If anything liking your own comment should be a crime. I mean how desperate are you to give yourself a thumbs up.😂
Generally I agree with you that floury potatoes like russets are best for mash. But there is one distinct style where you absolutely want the firmest, waxiest potato you can lay hands on: a classic French pomme purée
Dan, place the bacon on a rack in the sheet pan so the fat drains off and you get this perfect, incredibly crisp, flat, straight, well drained treat that does not need to be drained on paper towels before serving. And in the oven you can cook a big batch all at once so no one has to wait for the second batch out of the frying pan to get their share.!
I've been seeing people starting to recommend roasting the potatoes instead of boiling before mashing so that it can absorb more flavor. What are your thoughts?
The best recommendation I have is to pick a basting sauce that will caramelize and seal a lot of the moisture in. Past that, you'll just need to adjust the cooking time.
I typically see three main styles of massed potatoes, 1. Super smooth like the kind dan made 2. Chunky and variety in texture likely due to uneven cooking (my personal preference), and 3. Some weird I added one of each kind of potato and left the skins on, not the kind of mash up I'm interested in
Garlic butter? Cream Cheese? Cottage Cheese? Horseradish? Celeriac? Yucca? Parsnips? Turnip? Rutabaga? Bacon? Cheddar? Colcannon? OMG! With Dan's perfect preparation, you can have different smashed potatoes every day of the year! Oh, and onions, and shallots, Ricotta, Marscapone! Schmaltz with chicken fat. I dare you to try duryan!!!
Am I the only one that likes my mashed potatoes chunky and dirty (Lightly mashed with the skins on)? I usually use russets for that, is there a better potato for this kind of mashing though?
Jared Monteith Yukon gold are good for smashed potatoes. They don’t fall apart as naturally as russets so the chunks stay intact but they have enough starch that the fully mashed parts have a good texture too.
This series is absolutely lovely
Dan,
We like a blend of three kinds of potatoes. Red, gold and russet. If we don't have all 3, we'll use just one or two depending uoon what's at hand. I mash with butter and milk while my wife prefers sour cream. I'm 71 and mashed potatoes have been a favorite food all my life.
Do you perhaps mean russet?
Nice video with science (easily understood) throughout and then a simple recipe at the end. Alton would be proud.
Alton would have preferred a proper food mill
@@EGL24Xx most people don't have a food mill
@@jimmckee2258 Most don't have a ricer
I have both.
This is the first time I've seen someone with my last name not within my immediate family. This is kinda cool :)
2:50 SO CUTE!!
100%
Dan, you are a breath of fresh air! Clear language, lots of funny snips, very informative....GREAT
This is why I come here. Rock solid info based on science and real kitchen practice. Thank you!
His someone this adorable teaching me about potatoes?!
Definitely gotta talk about gravy and other accoutrements in the followup. Bacon, cheese, sour cream, green onions, etc. Also we need to hear about baked mashed potatoes.
I love watching you Dan! You explain everything in great detail, your voice is therapeutic 😊 I hope you get your own show one day?? I would love to meet you! Keep up the great work 👍
I just want to say that my wife and I love watching your videos over dinner. we feel like we're actually learning something!
I love this guy.
Lol you wanna eat his spud huh🤣🤣🤣🤣
@@michaelnelson1128 I see where your mind is… you dirty. Lol.
I am loving these super science-y dives, Dan. It’s my favorite part of ATK. I will watch everything you do.
Wow. I've just discovered your videos and I'm loving them. Food geekiness at its best. Useful and interesting.
I’m constantly amazed at the quality of your videos, Dan. I can’t get enough of your food science.
I like the start cold, don't boil advice! I have mixed yukons and russets to make my mashed. My fav mashed are hatch green chili and cheddar cheese, but will most likely have classic on turkey day.
Hatch green chili and cheddar mash sounds so good!
Hey Dan, I'm doing garlic mashed spuds for about 15 people. I really like the ricer instead of smashing the spuds. As always plenty of great science for better meals.
Learned a lot. Good looking guy. If the potatoes don't turn out well, I simply serve more wine. That tactic covers a lot of bases and always works, at least when the guests are carefully chosen.
I love this series! Keep them coming Dan!
Thanks for being a fan!
This show is amazing! Please keep up the good work
Mine is gonna be an artery-clogging bowl of butter infused starch.
Yukon golds for almost everything! Mashed, baked and especially Yukon gold's for potato salad. YUM!😋
way back in the 50's my elementary school served hot meals made from scratch, never pizzas, etc. The potatoes and gravy were amazing.
I love your videos Dan. They are so helpful. I'm currently on my commute into Boston so wish me luck!
Pvd?
I have always done half butter/half mayo. So good.
As always, we'll done. I especially like the timing with Turkey day just around the corner. It's a great time to start to prepare and improve the standards.
Dan,
I would be interested in learning about sweet potatoes as well. In particular, why can't they get crispy like the fried russets can? I realize sweet potatoes are not real potatoes - they are root vegetables - but don't they have high starch content still? All recipes I've seen need a coating to obtain crispiness.
For whatever reason I am really not a gravy person, I like my mashed potatoes flavorful enough to eat them plain, so I usually like using either a Yukon Gold or White potato and adding some roasted garlic cloves along with fresh chives and parsley.
However when I make an ultimate basic potato I will cut the butter I put in in half and substitute for a splash or half a cup of whole whipping cream. I doubt it is anything close to being healthier but it is magical! (and we are eating mashed potatoes in the first place, not exactly the low carb choice).
The only thing is that sometimes when I want a little extra liquid to smooth my potatoes out more without ricing them, I will save about a cup of the boiling water and add it in almost like pasta water. I don't know if it is the cardinal sin of the test kitchen or not, but it works for me!
Sorry to tell you that I hate garlic mashed potatoes. The garlic conceals the flavor of the spuds.
I love my mashed potatoes with butter and cream too. That’s the holiday recipe (usually...sometime I cheat if there’s cream in the fridge). I love garlic and chives from the garden too.
Love your wit. So informative too.
Dan is so nerdy cute. I love these videos. I always love to know the science behind these things.
Excellent explanation thank you very much for your time and sharing your knowledge. I have a question regarding the Spanish potato omelette (tortilla de patatas). My mom used to do it, and she always put the sliced potatoes through a bath of water and salt, before frying the potatoes. What does the water and salt do to the potato since she always believed it made them crunchier.
I love watching Dan. Science plus cooking... Straight up the best!
That's just America's Test Kitchen. They did a video 10 years ago that covered all the same stuff.
It is now and has always been my absolute all time favorite vegetable❤
That is some of the best information I’ve ever heard. It explains why I hate boiling potatoes. Thank you!
Awesome tips. Things work better when you understand why.
Agreed, great series Dan, you are a great teacher. Why does it occur to me that picking the right potatoes for the right application - like picking the right apple for the right application - baking apples.....etc.
Dan your videos are always the best.
I am loving the science of it all! My family loves Smashed Potatoes more than mashed. 2nd fave is roasted. So I use reds for it all. And butter... loads of butter ( the real thing).
Anything else is just gravy!
Literally 😁
Well done, Dan. Really enjoy these.
Shout Out To Boston!
Great analogy Dan - I’ll be craving mashed potatoes on my next drive in town.
I would never argue with either Dan or Alton. I think they are both great chefs. I personally prefer the creaminess of red potatoes. Where I do not like gluey mashed pots, a good mash has to be creamy for me. I like using well cooked red potatoes , just not whipped or over-stirred so as to get the best of both possibilities.
Ahhh, Yukon Gold does everything!! We are not gourmets, so bake 'em, salad 'em, scallop 'em, all good.
Interesting. I watched Heston's approach to mashed, and that glueiness you avoid, he goes for it all the way for a velvet and almost cheesy strechiness. Also, after crushing them with the ricer, he passes them through a sieve. Kinda want to try them both and compare.
This is a very professionally edited video. I cant believe you don't have more views.
The mashed potatoes that appear on my table are those cooked with the skins one and included in the mashing. My favorite! They my ghee mixed in with just a bit of salt, black pepper, and fresh rosemary chopped up.
Great technique Dan. Mine: Simmer Russets with jackets lots of salt. When done, drain let cool to touch or more. Jackets slip right off. In serving dish rice spuds, they will keep like this 3-4 hours till you need them, covered. Microwave, still don't stir, yet. Add butter, mix or "double" then milk or canned milk. Salt pepper, whatever you want OR have. Parsley? Dill? Garlic powder? Bacon?
I’m a believer in russet potatoes and I like to add sour cream as well as butter. I also like to steam my potatoes instead of boiling.
I did not know that about Boston Street layout! Learning beyond the cooking - thanks Dan!
Better: cook them in cream, save the cream for when you whip/mash (with butter and seasongs). HEAVEN. Thank you, Tyler Florence, for that recipe/technique.
I've always heard salting the water makes the mash too gluey or sticky and that you should not add salt until the end. What's your take on that?
I love the science of food. Keep it up!
I love a pinch of nutmeg, some white pepper and super finely chopped raw onion along with some butter in my mashed potatoes.
What about steaming the potatoes? I find this a better way to cook the potatoes and seems to leave more flavor in them.... Thoughts?
That makes so much sense. I've even heard of folks using oven-baked potatoes. One recipe I saw suggested simmering the potatoes in the milk and butter... I haven't tried these methods yet.
@@RakelDaNell That sounds really good, thank you, I'll have to try that.
I love Yukon Gold potatoes for mashing. They have more flavour than the Bliss or the Russet. Very difficult to get where I live. Apparently they don't store well and can be found only in small specialty markets that are miles away. Most years I have to travel to get them. Yum! We like roasted garlic added to ours!
It's all about the Russet. I never really believed my mother about always pricking russets before baking them - until one exploded in my oven.
When boiling, I watch them carefully to not get too done and absorb too much liquid. Then, depending on what I'm using them for, I either mash them with a hand held masher, or put them in the KitchenAid mixer. The handmade ones usually get some sauteed cabbage, bacon, white cheddar, and cream and become Colcannon. The mixer ones get butter and milk and come out really fluffy for mashed potatoes or get stuffed with spicy meatloaf, breaded and fried.
This Thanksgiving, they are going in the mixer with butter, milk and a little creme fraiche.
The most requested version I get from friends and family is for garlic mashed potatoes. It doesn't take much garlic to give them a wonderful flavor.
When I was a cook for a short time in the Navy, we used to add the butter first then in the huge vats we would put like 2 giant bottles of ranch in the mash. Crew loved it. USS NIMITZ 10-15
Ranch dressing?
I’m going to start using russets for mashed. I do like roast potatoes too so I’ll use the middle starch Yukon potato. Thanks Dan.
I always use russet potatoes for mashed......red bliss when I leave the potatoes whole and sometimes I am able to find some small fingerlings just for fun....but russets and red bliss are my two "goto" potatoes. Thanks for the video.
fascinating! I LOVE red bliss potatoes; it seems to be the healthiest. I just love their flavor the best
I like yukon gold for mashed potatoes and I don't peel them. I steam them also instead of boiling, and they whip up like silky clouds!
I’ve been cooking mashed potatoes all wrong. I’ll be trying your method now, Dan. Ty
You are very informative. Thank you.
Ha. Now that was fascinating. Everything I had ever read before recommended yukon gold for mashing. I was very interested to learn about the science behind this .
It’s russet potatoes for the next mash up .
Wow! Love these educational food vids! Great work here. For me, freshly roasted garlic added to The buttery, salted mash potatoes with lots of chives and lots of Dill weed!
I always enjoy watching your videos
Holiday spuds, always russets. Cook the spuds, then add butter and then a tub of sour cream. YUMMY!
Just made the most creamiest mashed potatoes after watching this..
😋😋
Thank you brother!
How about adding some of that boiling water back into the mash? I was taught to do this as a way to both:
1. Add hydration for more airation
2. Add more of that potato flavor
3. Return some of the vitamins that have been soaked up in the liquid
Dude- did that balloon scare you? Another great video, btw.
Great video! I add garlic to my mashed potatoes, add it to the potatoes while boiling. Yum !
Ricers make the smoothest mashed potatoes, hands down. I've also put a whole head of roasted garlic, peeled, through the ricer with great results.
My in-laws whip mashed potatoes into wallpaper paste with a mixer. I've managed to convert my wife to "hand-mashed", but she caused quite a stir this thanksgiving when she asked "Where's the potato masher?" when making the potatoes for the holiday dinner.
@@jessstuart7495 LOL
You can also run the potatoes through a sieve if you don’t have a ricer. Just give the potatoes a quick mash and when all the really large pieces are gone toss the potatoes into a drive and push them through with a spoon or silicone spatula.
Great tips, thanks alot.
always russets in my family. We thought the Yukons turned out too gluey... but that could be due to technique. I throw the kitchen sink at mine... heavily salted water... butter... evaporated milk... sour cream... roasted garlic... and parmesan... yum.
This is a lot more in-depth knowledge of how to make mashed potatoes than I expected it to be, im eager to try it out tho and I don't rlly care for mashed potatoes that much 😂
Omg, yummy! Thanks Dan for educating me about potatoes
Roasted Garlic and Duck Fat mashed potatoes (russets) are my favorite.
Hey, these are great, well-produced, informative videos, and I appreciate the work that goes into them. I've learned quite a bit from just a few of them. One request though.
Might you consider rethinking your thumbnails? There's something about the way you look off to the side with your mouth full of food that just makes me queasy every time. I'm not sure if anyone else feels the same way.
That said, keep doing great work.
Thank you for GREAT video- Dan, if you are even in Virginia Beach I would like to go to lunch with you!
Add a sweet potato to your normal recipe...I use my instant pot to cook mine. Beautiful!
Great video. Very informative
I go for a more rustic style. Skins on about half of the potatoes used for mashing. And I like small lumps. But anything that isn't whipped is good.
Looks good...always does.
I add butter, sait, pepper and sour cream to my mashed potatoes. They are delicious.
My wife is in charge of the potatoes. Always Russets, always butter, salt and a splash of half and half. DO NOT EVEN SUGGEST CHANGING THE MASHED POTATOES, IF YOU WANT TO STILL BE CONSIDERED FAMILY. Modifications many be done on your plate. 😀
Yeah I would rather go talk to a friend of mine that totally doesn't work with the police and will be moving my stuff into "storage" while I go away on this "business trip." By the way I am not thinking of leaving you at all cause you are crazy, but I'll be sleeping in another room with the door locked. Just in case a bad guy breaks into the house at night and not because I am scared your crazy ass is going to stab me while I'm counting sheep.
THE NEON TETRA PRO GAMER bro wtf are you talking about
@@MrSupremeShots I don't think there is anything odd in what I said. If anything liking your own comment should be a crime. I mean how desperate are you to give yourself a thumbs up.😂
THE NEON TETRA PRO GAMER didn’t like my own comment you imbecile, sorry that someone liked my comment lmao
The mashed potatoes on my table during the holidays won't be so smooth. But to each their own
I always add warm milk and butter to mashed potatoes- I read somewhere that the protein in the milk helps make the potatoes smoother.
When you digressed to Boston, I hit the like button. :D
Love mashed potatoes. thank you for the info. I'm not sure probably rested.
latkes are my favourite way to eat potatoes by far. tho i do like a good old baked home cut fry
I whip mine in my mixer and some 18% or higher cream and the butter of course.
Possibly the least flattering thumbnail you could've chosen but hey it's all about them spuds
Generally I agree with you that floury potatoes like russets are best for mash. But there is one distinct style where you absolutely want the firmest, waxiest potato you can lay hands on: a classic French pomme purée
Dan, place the bacon on a rack in the sheet pan so the fat drains off and you get this perfect, incredibly crisp, flat, straight, well drained treat that does not need to be drained on paper towels before serving. And in the oven you can cook a big batch all at once so no one has to wait for the second batch out of the frying pan to get their share.!
I've been seeing people starting to recommend roasting the potatoes instead of boiling before mashing so that it can absorb more flavor. What are your thoughts?
Michael Splane as long as you adjust for the dryer potato 🥔 works fine!
can you do a video on meatloaf? I feel like its always raw in the middle or overcooked and dry
The best recommendation I have is to pick a basting sauce that will caramelize and seal a lot of the moisture in. Past that, you'll just need to adjust the cooking time.
I make two thin layers.. add ketchup on both and then layer just like a cake
i know you are straight Dan, because i researched it LOL, Even given that you are simply lovely
I typically see three main styles of massed potatoes, 1. Super smooth like the kind dan made 2. Chunky and variety in texture likely due to uneven cooking (my personal preference), and 3. Some weird I added one of each kind of potato and left the skins on, not the kind of mash up I'm interested in
Garlic butter? Cream Cheese? Cottage Cheese? Horseradish? Celeriac? Yucca? Parsnips? Turnip? Rutabaga? Bacon? Cheddar? Colcannon? OMG! With Dan's perfect preparation, you can have different smashed potatoes every day of the year! Oh, and onions, and shallots, Ricotta, Marscapone! Schmaltz with chicken fat. I dare you to try duryan!!!
Am I the only one that likes my mashed potatoes chunky and dirty (Lightly mashed with the skins on)? I usually use russets for that, is there a better potato for this kind of mashing though?
Jared Monteith Yukon gold are good for smashed potatoes. They don’t fall apart as naturally as russets so the chunks stay intact but they have enough starch that the fully mashed parts have a good texture too.
Only time I regretted leaving skins on is when I puked it up.
Just found you Dan. I'll be back for more
really interesting and helpful! keep it up