Although time consuming, peeling potatoes gives you white potatoes, perfect for mashing, cubing or slicing. When oxygen hits peeled potatoes, they react by turning a dark or black colour. You can prevent or minimise this reaction by storing potatoes carefully before you peel and cook them. If you do not plan to cook potatoes immediately after peeling them, you can also minimise black potatoes by adding a simple kitchen ingredient to the potato water.
Store potatoes in a cool and dark location with temperatures between 7.22 and 10.0 degrees C. Do not store potatoes in the refrigerator because this environment is too cool and moist for potatoes. If you store potatoes in the refrigerator, they might become dark after cooking them.
Fill a cooking pot approximately half full with cool water and add 2 tsp of white vinegar to the water. Swirl the water gently to mix the vinegar completely with the water.
Peel the potatoes and place them into the vinegar water immediately. Continue peeling potatoes until you finish and make sure that all the potatoes are completely beneath the surface of the water. Any potatoes poking up above the water surface will turn dark.
Boil the potatoes in the vinegar water until they cook through. Remove the potatoes from the hob and drain out the water.