I have the impression there isn’t anything you can mix with water that would raise the boiling point more than a few degrees. You need pressure to go beyond, wh

I have the impression there isn’t anything you can mix with water that would raise the boiling point more than a few degrees. You need pressure to go beyond, which a potato most definitely does not provide. Since the evaporating water becomes the easiest way for energy to escape, the internal temperature is bound by it. There seems to be a lack of literature regarding the internal temperature of potatoes, to the point that this thread itself is now one of the search results, so unfortunately I could not find further references!