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?
Europe got potatoes from what’s currently mainly Peru.
Yes, and the potatoes we have in Europe are all variations of the same potato specie which came over in 1700’s (I think anyway). In Peru there are different species and hundreds of variations. When a potato variant is lost, in that the last potato of that variant perishes, then that variant is lost forever.
The world could benefit from what Puru has, and help them retain the varieties before they are slowly lost one by one.