I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to dehydrate them. So I grinded them in a food-processor and put in a food-dehydrator in 65 Celsius. After several hours they became dry but also got colored black - a strong black color on the (previously) white potatoes and a weaker color on the red potatoes.
Is there anything useful I can cook with these potatoes that turned black?