Technique for peeling boiled potatoes This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it.

I find that I am unable to peel boiled potatoes in any reasonable amount of time because they are soft, slippery, and very hot. I have tried:


Sticking a fork in one end to hold it down as I peel. Cumbersome and potatoes generally split on the fork while I'm working.
Holding the potato in my hand as normal. Result: 1st degree burns, 2nd if I'm really being stubborn.
Wearing a silicone oven mitt. Cumbersome and mitt gits in the way.
Let them cool. But this takes a long time and also, then they're cold...


So, two questions:


Anybody got any tricks for this?
Why boil then peel, won't I get the same results if I just peel them before I boil them like I usually do when I need cooked, skinless potatoes?
Remove a potato one at a time from the hot water with tongs, placing it in cold water for shock. Wearing dishwashing gloves, while under the cold water pull on the potato skin removing it. Place the skinned potato in a finished container and proceed to the next potato