Rich and Strange Aeons

So. Potatoes can turn green. Which is actually a sign of chlorophyll, but can correlate with production of solanine, a toxin that can make you sick or even kill you. Supposedly, a bitter toxin, with one page I found saying that if a potato was dangerous, you'd notice it from the taste.

Safeway often sells me bags of slightly-green potatoes (especially the red potatoes, green visible once cut), but I'd never noticed a taste. I decided to test it: I put out a potato in the sun for the past few weeks. It turned rather green even on the outside, and sprouted some eyes.

Just now, I tasted bits of it (without swallowing.) And... it tasted like potato. Even chewing a bit and rubbing on the rear of my tongue, I got nothing.

Wikipedia says "Chewing a small piece of the raw potato peel before cooking can help determine the level of solanine contained in the potato; bitterness indicates high glycoalkaloid content.[18] If the potato has more than 0.2 mg/g of solanine, an immediate burning sensation will develop in the mouth.[18]"

Yeah, no burn. I wonder if I lost out in the bitter genetics lottery and can't taste it.

Also, looking at the numbers, I don't know how the Irish lived on mostly potatoes without poisoning themselves. "The average potato has 0.075 mg solanine/g potato", "2 to 5 mg/kg of body weight is the likely toxic dose". So if you weigh 50 kg, toxicity at 100-250 mg consumption; two kg of potato would be 150 mg solanine, and possibly still not enough calories. I guess peeling would help, but it still feels like a tightrope act.