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My Potatoes Turned Black

Q:

Why did my potatoes turn black?

A:

Almost always there are two reasons the potatoes turned black...  exposure to air or oxygen and black spot bruising. As soon as the potatoes are cut I would try to get them into some sort of water and acid mixture, usually a gallon of water needs 1 tablespoon of concentrated lemon juice or white wine vinegar. Here are a few Dr. Potato blogs that will help explain this:

The bruising comes from storing the potatoes too cold. A pressure bruise will show up underneath the skin but the blackening may not appear until the potato is boiled or cooked in some manner. Here is a link explaining: