In processing, when the peels are removed from the potato this is often done by steaming the potato rather than how we would do it at home using a potato peeler. Over the years they have found that the steaming method keeps more of the actual insides intact and so they get a better yield. The high‐ temperature steam loosens the potato skins, which are subsequently removed with the aid of high‐pressure jets of water and the tumbling or rubbing action of the washer. The skin comes off as more of a slurry, so is not something that can be converted easily to a saleable retail product in the frozen potato section of a grocery store.