I have use this technique before, but it was for a specific reason. One recipe (I will post if i can find it) calls for the peels to be cooked it light oil in a pan with onions and whatever spices you would like. once they are a well done, you chop them up and put them BACK in the mash. This is the only way I cook them now. Gives otherwise boring potatoes a little flavor kick. The only problem is, I don't make them often at all.
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