I’m used to cutting the black spots off a potato, however, if I boil them with the skins on and mash them with the skins, I won’t know if there are black spots. Are they OK to eat?A:
Black spots in potatoes are mostly attributed to internal bruises or the result of sugar concentrations brought on by any of several pre or post-harvest conditions and are generally harmless. However, the black spots could also be an early concentration of decay. Again, probably not entirely harmless following the cooking process but I recommend not taking any chances and cutting and discarding any such obvious discoloration. Idaho potatoes are very economical so whatever waste exists in skinning or slight defects is a minimal sacrifice– while the nutritional and heart-healthy attributes are substantial.