How do you clean potatoes?

I typically just rinse them unless there is actual DIRT that needs the vegetable brush... and unless I'm cooking them for mashed potatoes (haha- nope! lol) I do not peel them.

I clean them under running water with a vegetable brush. I rarely peel potatoes unless a recipe specifically calls for me to do so.

Exactly the same for me   

I have a scrubby cloth I got from Norwex. It almost can take off the peel on thinner potatoes. If the potatoes aren't too grungy I just rinse because I don't like that gritty feeling when I peel them.

I always peel Russets but the small red or baby potatoes I don't peel either.

Under cool running water with my hands most of the time. If making baked potatoes, I will use a vegetable brush.

I use pre-washed, thin-skinned, small yellow or red potatoes. I rinse and cook with skins on, even for mashed potatoes. I have no interest in scrubbing or peeling.

I peel a lot of potatoes.

I use russets for mashed potatoes and I always peel them.
I use red or yellow creamy potatoes for garlic mashers, and I half peel them - I cut out the knotty spots and peel anything that looks yucky.

I peel for most potato casserols.

I go through a LOT of potatoes! I make regular mashed potatoes 2 or 3 times a week, or more in the winter.

For baked potatoes, I use russets and a wash them and dry them, then oil lightly and put a sprinkle of salt on them and bake right on the oven rack.

I only ever buy pre-washed now as well. I don't wash at all. Anything that needs to be killed will be done by cooking.

In a life long ago, non pre-washed potatoes were rinsed under cold water using a scrubbing brush.

ETA the only time we now peel potatoes at home is for mashed potatoes, I can't wrap my head around leaving the skin on for those.

If you use a potato ricer instead of a masher, there is no need to peel for mashed potatoes. 

Mashed potatoes were a nightly thing in my childhood so I peeled my lifetime quota by the time I left home and refuse to peel any more.

FWIW, 95% of the potatoes we eat are thinner skinned and don't need to be peeled.

I just give them a rinse under running, room temperature water before cooking.

I just use water and my hand to clean. I typically only buy potatoes that I will eat the skin of (not russets). I despise peeling potatoes and basically only do it for thanksgiving - and even then, I’ll have dd1 peel because she’s really fast at it. Lol

The only time I peel potatoes is when I’m roasting them, as otherwise the surface can’t be roughened properly after they’re parboiled.

"New" Potatoes from the garden are put into cold water for an hour or so, then rinsed under cold running water, sometimes the spray nozzle of a garden hose. Into a pot of cold water with salt, then brought to a boil.

Potatoes with skins on I use a brush under cold running water. Peel if I am boiling or frying them; leave skin on for baking.

Water and my hands. I only peel them for mashed potatoes.

Mostly just cool water and my hands. I’ll take a vegetable brush to them if they are really dirty. I bought frozen potatoes this week that you just steam and then mash because I don’t want to peel potatoes— I did something to the bicep I tore last year and it hurts to peel and cut right now.