They become grainy or watery after thawing.
High water content causes wilting and mushy texture.
The shell can crack due to expansion, risking bacteria.
It can separate and take on a strange texture. Can explode if there’s no room to expand.
Separates and becomes watery and lumpy when thawed.
Turns mushy unless frozen with sauce and undercooked first.
They become mushy and lose flavor after thawing.
Raw potatoes turn black and gritty; boiled ones get mushy.
They separate and curdle.
Lose crispiness and turn soggy when reheated.