Yes, this has happened to me!

From: livingstrong.com:

It is unfortunate but true that even after boiling, potatoes can turn a variety of colors ranging from gray to black. While all this really affects is your pride, their unattractive appearance may make appear them unusable. The culprits responsible for this are iron, chlorogenic acid, calcium and citric acid. While you do not always have control over whether darkening will occur, you can take steps before, during and after boiling to reduce the chance of this happening.

Step 1
Store potatoes in a cool, dark place, such as your pantry, rather than in your refrigerator. Storing potatoes at temperatures of lower than 40 degrees Fahrenheit causes a reaction that converts potato starch to sugar. The result when boiling cold potatoes is similar to the process of browning meat, because the reaction between sugar and heat will cause the potatoes to darken gradually.

Step 2
Boil potatoes in stainless steel pots. Aluminum or cast iron pots can cause a reaction that leads to boiled potatoes turning black.

Step 3
Cover your serving or storage bowl. This prevents the iron in the potatoes from oxidizing in the presence of air, which causes them to darken.

Step 4
Toss boiled potatoes with 1 to 2 tsp. of lemon juice after cooking. Darkening occurs when chlorogenic acid concentrations are higher than citric acid concentrations. Tip the scales in favor of citric acid and you reduce the chance of your potatoes turning black.

Read more: http://www.livestrong.com/article/470350-how-to-prevent-boiled-potatoes-from-turning-black/#ixzz2SLyFKEZ3

I've never had that happen, but now I know what to do. Thanks, KayJones, for the tips.

My family always makes potato stuffing for Thanksgiving. It's made with mashed potatoes and sweet sausage, among other things, and seems to be a French Canadian thing, because I've never met anyone who isn't FC who will even try it. It always turns grey after cooking, no matter what type of potato we use. If we have guests for Thanksgiving dinner, they always look at it with a little touch of horror and say "It's...GREY",

What kind of potatoes were they Jasdip?

My cooked potatoes always turn black. So I toss them when the meal is done. They make great compost for my garden.

I have never had this happen. I wonder if y'all are using something other than stainless to cook your potatoes in? I always use stainless, always cover the dish in the fridge too. I never consider putting anything in the fridge without first covering it but I know that some people do. I also never refrigerate raw potatoes.

Add a tsp or more of vinegar to the water to keep them white.

The potatoes I was using are the regular white potatoes. Peeled for boiling, and covered in the frig. My pots are all stainless.

I haven't bought Yukon gold for a while as the whites are on sale fairly frequently. I have a bag of russets that I bought this week.

I'm cooking them in the oven along with a yam or 2, so I doubt if they'll turn black when they cool. (cut in chunks with olive oil and many garlic cloves.....not whole, baked)

Potatoes that were stored at the improper temperature will turn black while/after cooking. I had 10 pounds of white potatoes I bought because they were on sale. Every single one turned black and tasted "bruised" after cooking. I thought it was odd at the time.

Then reading a book on canning, it was mentioned that potatoes that were stored at the wrong temp may turn black in the jar during canning.

AHA! Now I know why the potatoes were on sale.

Dances.

Store 'em under water.

Use the water for soup.

o j