Yes, it is rare that I peel potatoes, and usually I just use a stiff brush on them. The layer just under the peel has most of the vitamin and mineral content, and the peel itself is good fibre - which I find easy to digest, unlike some other peels or outsides of vegetables and fruits. Many potatoes today are mechanically "pre-washed", removing all but the inner peel - then I just rinse them. Those are handy but don't keep nearly as well as potatoes with all the peel and a bit of dirt, straight from the farm.
There is a stand at Marché Jean-Talon with nothing but potatoes, many varieties. The market I go to in Amsterdam also has a potato vendor. Of course the Dutch eat a lot of potatoes, perhaps even more than the Germans as their national dish is a stampot - a mash of potatoes and another vegetable, often kale, similar to the mixed mashes of Irish and Scottish cuisine. And don't use the same kind of potatoes for stampot and friets!
Boom Boom, I really hope that can be worked out - if you can't cook or properly do dishes etc (I'm sure there are some cleaning chores you can't do now, and I'm talking about hygiene, not fussy stuff). Where you live you can't buy the ready meals you could in Mtl or Ottawa - those aren't very nutritious anyway, often laden with bad fats, sugar or HFCS, and of course far too much sodium. Loblaws and their other banners sell many varieties of these - tempting, but less so if one reads the label.
A really nice potato recipe category is layered dishes - like scalloped potatoes or a Dauphinoise - but with other foodstuffs between the potato layers, like a potato lasagne. Takes a bit of time but a nice company dish.