KEEP IN MIND: I do not eat the school lunch and had been offered a potato by a friend during lunch.
The outside looksed quite grey and cracked, with a texture similar to that of dry flesh with a peeling epidermis. But once I bit into the potato, it was soft, fluffy, even a little sweet, a hint of salt, a touch of umami. This pleasant arrangement of taste and texture did not last long, as the potato began to cool, fast. The starchiness became harder to process, my chews required more strength with each bite. Bits of seasoning remained on my fingers after it was finished, marking it as a low waste, semi-low mess choice.