Good spot, Michelle. Lots of useful info in there.

I like this little nugget found under her blanching label:

I've read a variety of articles on blanching potatoes. I've seen recommendations of seven to ten minutes time. That is not blanching, it is cooking.

The purpose of blanching is to stop the normal enzyme changes that continue to ripen and eventually rot a food. This is done by heating the item in boiling water, then plunging them into cold water to stop the cooking process.