Thanks for the info! That’s a very broad range for this species, and a lot of names to go with it. I’m surprised GRIN didn’t mention edibility. Though rare, edible types are better known than toxic types outside the US.
The USDA used to have a collection of them, but then got rid of them, though not before compiling a document: https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=CAT87208471&content=PDF
I’m actually the odd one in the family for liking them mashed (better than potatoes in my book). My folks boil them with salted cod for flavor, then eat them in chunks, drizzled with olive oil, served with the cod and with fried ham.