The first step is understanding what you’re seeing. A dark ring or patch inside an otherwise normal-looking potato is often the result of internal bruising. This happens when potatoes experience pressure during harvesting, transport, or storage. Even when the skin looks flawless, the interior can discolor as cells react to stress. In some cases, natural internal patterns or exposure to air after cutting can deepen the color, creating gray or black areas that are firm and smooth rather than wet or fuzzy.
Next, check whether the potato is still usable. In many situations, these darkened spots are harmless. Trim away the affected section and examine what remains. A safe potato should feel solid, have a neutral smell, and maintain its usual pale color. If you notice softness, slime, an unusual odor, green areas, or visible mold, it’s best to discard it and choose another.
Prevention is the third step. Selecting potatoes carefully at the store can reduce the chance of internal damage later. Look for firm potatoes without dents or soft patches, and consider buying from places where produce turnover is high. At home, store them in a cool, dark, well-ventilated space rather than sealed containers or direct light.
Finally, cook with confidence. When handled and stored properly, potatoes remain a versatile and reliable staple. Knowing how to identify and manage minor internal discoloration helps minimize waste and keeps meals enjoyable. With a quick inspection and a few simple habits, you can continue baking, roasting, and mashing without unnecessary concern.