They tasted good, but I still couldn't get that proper crunchy outside without overcooking the inside.

I've tried soaking them before, but I'm clearly missing something. If you've figured out the trick, what worked for you?

Got these at ShopRite, boiled them and the water eventually turned green. I did scrub them before boiling and have a filter under the sink for the water. This doesn't happen every time. The last time it was even greener than this but on the second batch from same bag it didn't happen.

What is this?

EDIT: Yes it's normal because of mixing colors and boiling. Thank you all.

Sometimes you got to feed the need

I assumed instant mashed potatoes were made from potatoes that grow faster. What does the instant actually refer to?

This is the least favorable form the vegetable can assume through the cooking process.

The texture is lacking. Not due to too few parts of fat dairy cream or emulsion. It's just meh.

The taste can be ok. With spices, onions or bacon or herbs.

But I dont think any dish is complemented by mash.

Every other form of potatoe is superior. Boiled, grilled, foiled, baked, fried, confit, croquettes, pie or casserole.

End the madness of mashing yellow tubers into inferior sludge and rekindle potato pleasure.

Probably not the right place to post this but I don’t think there’s a sub for my question. I recently found a bag of potatoes left in my car for a year (left under a jacket, completely forgot they were there.) I found them today and I’m confused as to why they haven’t rotted. They kept their skin, they didn’t smell, they kept their texture but they had started growing some very long roots. Can anyone explain why instead of turning into a bag of mould and mush, they have stayed (relatively) normal looking?