Potatoes are the ideal candidate for storing in a root cellar, but not many modern homes have those. In lieu of a root cellar, look for a cool, dry, dark place to store them. Don't wash them until you're ready to use them, as the moisture will cause them to spoil. Also, avoid direct sunlight as this will trigger chlorophyll-making (this is when your potatoes start to turn green) and cause the development of solanine, which can cause digestive issues. Also, keep them away from other produce that produces ethylene gas, such as onions, apples, and bananas, as this will cause them to spoil faster.

And never, ever store your potatoes in the fridge! The cold temperatures will convert the starches into sugars resulting in an oddly sweet spud.

The shelf life on potatoes is pretty long, but there are several ways that you can store them to extend that life and make using them even easier:

• Freezer: Potatoes can be frozen cut into any shape you want. They make for a huge time-saver when it comes to prepping your ingredients, and they're one of the few types of produce that can actually benefit from freezing. Freezing removes a lot of excess moisture, which means that methods such as frying and roasting will yield a much crispier texture. To freeze your potatoes, begin by blanching them for a few minutes (the time will depend on how you cut them. You want them softened slightly but still firm) then drying them well. Place them on a lined baking sheet and pop in the freezer until frozen through, then store in an air-tight container for up to a year.
• Pickling: This may come as a surprise, but you can in fact pickle potatoes. A few things to note when pickling potatoes is that, since they are such a firm and dense vegetable, you'll want to parboil them for a few minutes before adding them to the jar, and you'll want to let the pickles sit for a week or two before eating. Also, since pickles don't have much flavor of their own, they will soak up the flavor of the brine, so don't over-season it.
• Dehydrating: These are a pantry staple! Potatoes can be dehydrated in slices, dices, or shreds, and are easily rehydrated. You can even dehydrated mashed potatoes to make your own instant mashed potatoes or as a base to a dry potato soup mix.
• Canning: Like many vegetables, potatoes are low-acid, which means they have to be canned in a pressure cooker to be shelf stable. You'll need to wash, peel, cut, and boil the potatoes before canning them.

Po-ta-toes! Boil them, mash them, stick them in a stew! There are so many ways to cook potatoes, depending on the type of potato and the desired texture and flavor. Some of the best cooking methods for potatoes are:

• Oven-roasting: This method produces potatoes that are crispy on the outside and creamy on the inside. It works well for waxy and medium starch potatoes such as Yukon Gold, red, new, and fingerling. To oven-roast potatoes, cut them into even pieces, toss them with oil and seasonings, and bake them in a single layer at a high temperature until golden and tender.
• Baking: This method cooks potatoes whole, resulting in a fluffy and dry texture. It works best for starchy potatoes like russets and long white potatoes. To bake potatoes, prick them with a fork, rub them with oil and salt, and bake them in a preheated oven until soft.
• Soups and Stews: Potatoes are a fantastic and filling addition to soups and stews. Typically, you want to stick with waxy, very low starch potatoes otherwise that starch will thicken your soup/stew base. But, there may be some times that you actually want that thickening action, such as creating a dairy-free creamy soup, in which case, the more starch the better! To add potatoes to your stews and soups, peel them if desired, cut them into bite-sized chunks, and simmer them in the soup or stew until fork-tender.
• Frying: Mmm French fries! This method cooks potatoes in oil, resulting in a crunchy and flavorful texture. It works well for starchier potatoes like russets. To fry potatoes, peel them if desired, cut them into thin slices or strips, and fry them in hot oil until golden and crisp.
• Mashing: A holiday favorite! This method cooks potatoes and then mashes them with a fork, masher, or mixer, resulting in a smooth and creamy texture. It works best for medium to high starch potatoes like russet, long white, and yellow potatoes. To mash potatoes, boil them until soft, drain them, and mash them with butter, milk, cream, cheese, or sour cream.

Potatoes are essentially a blank canvas for you to build the flavor of your dish upon, so they basically pair well with anything. Here are some of the classic parings to consider:

• Herbs: Potatoes love herbs! And they're not too picky about which herbs you add to them, though they shine the brightest with chives, rosemary, savory, and thyme.
• Garlic: Garlic potatoes are pure heaven! They do well with both fresh and dehydrated garlic, and even roasted garlic.
• Dairy: Potatoes make an excellent companion to cream, cheese, butter and sour creamy. Butter and cream will help make your mashed potatoes rich and creamy;
• Meats: The phrase "meat and potatoes" didn't just come out of thin air. This comforting combo is great on a chilly day and will definitely keep you full.