With a Peeler

1. Hold the potato in your non-dominant hand.
2. Starting at the top of the potato, drag the peeler downwards toward your body.
3. Continue removing strips of peel around the entirety of the potato.
4. Use the eyer to remove imperfections, or use the peeler repeatedly over dark spots. 

With a Knife

1. Hold the potato in your non-dominant hand.
2. Brace your hand by placing the thumb of your dominant hand (the one holding the knife) at the bottom of the potato.
3. Place the blade of the knife at the top of the potato; perpendicular to the potato.
4. Wedge the blade underneath the skin and gently drag it downwards toward your thumb, taking care to follow the curve of the potato. 
5. Continue removing strips of peel around the entirety of the potato.
6. Use the tip of the knife to create a divot to remove eyes, sprouts, dark spots, and other imperfections. 

Peeling after Boiling

1. Use a sharp paring knife to score each potato around its circumference. 
2. Place the scored potatoes into a pot.
3. Cover with cold water, and add 1-2 tablespoons of salt. 
4. Heat on high until water comes to a boil, then lower heat.
5. Cover the pot with a lid, and simmer for 20 minutes or until you can easily slide a fork into the largest potato.
6. Pour potatoes into a colander and rinse with cold water. 
7. Take each potato and find the score mark. 
8. Use your fingers to slip the peels off.