I use the Same Blanching method for Potatoes! Instead of using a peeler and cutting the potatoes, After a brief boil,you can make a thin cut around the potato and peel the skin off Easily. For Mashed Potatoes, I usually keep half the skins, dice them up and mix them into the potatoes for texture and added nutrients (The Skin has alot). GREAT Reaction! I'm going to try the Recipe, but have to substitute the Peaches with Frozen Blueberries... I have a couple of large bags and have to use them before they go off (freezer burn).
Blanching works on all types of fruits and veggies, like tomatoes, peaches, potatoes (as you mentioned), and almonds. You can also blanch veggies to quick cook them and still have them al dente, like broccoli or kale. It’s a great skill to utilize. :)
