Would you like a lump of unsalted, uunflavored starch? No? What if we slice it open and dump in a lot of heavy flavor ingredients and spices? That way you can overwhelm your taste buds in the first few forkfuls, and the remaining unflavored mass will taste even blander by comparison!

Who invented this and what did they have against dicing the potato in appropriately sized chunks to absorb and distribute the flavor?

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[–] 3 points 3 days ago (1 child)

I used to microwave a potato for lunch at work. I would just bring in two whole potatoes in my bag in the morning. At lunch I'd simply microwave it until it became a dry and tough little wrinkly ball, and raw dog eat it with no salt or anything

My nickname was mx. potato head 😂 sorry for inflicting this story on any potato lovers

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