WSVN — Join Belkys Nerey as she shows you how to cut your potato-peeling regiment in half.  

Belkys Nerey: "Hey everybody, I’m Belkys Nerey with this Online Extra!  Today we’re talking potatoes. Let’s say you’re doing Thanksgiving and you’re in charge of mashed potatoes. You know, using this, for all of this, is a pain in the… this. So, I’ve got a secret, a great tip that’s going to cut your potato peeling time in half."

Belkys Nerey: "You want to take your knife and score your potato all the way around. Not too deep, but enough to make an incision and then the critical part is try to make sure the end point’s neat so you end up where you started."

Belkys Nerey: "So now we’re going to do what you always do, just drop the potatoes, skin and all in the boiling water and let the water do the rest."

Belkys Nerey: "The potatoes are cooked… just going to pull them out of here and dump them in the ice water to cool them down."

Belkys Nerey: "So we’ve cooled down the potato and voila! Ta-da! Easy, breezy Thanksgiving mashed potatoes, bring it on… buon appetito!"

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