I don't bother peeling cooked potatoes before ricing them. I just cut them in half (or in thirds) crosswise, put the flat surface in the bottom of the ricer, and squeeze. The potato squeezes out and the peel is left to pick out. (This may not work as well with ricers that have larger hoppers without flat surfaces, but mine has a cylindrical hopper with a flat ricing plate, and it works just spiffily. If that's an adverb.) Thanks for the feedback. And, as an English major and member in good standing of POEM (professional organizaiton of English majors), I like spiffily VERY much indeed! :) PJH

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