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Store potatoes in a cool, dry, dark place that is well ventilated. The ideal temperature is between 45–50 degrees Fahrenheit.
When stored at 45–50 F, potatoes will keep well for several weeks. Warmer temperatures encourage sprouting and shriveling. Sprouting potatoes can still be used. Remove the sprouts and eyes completely and then peel before cooking.

Do not refrigerate potatoes. Below 40 F, potatoes will develop a sweet taste from the accumulation of sugars. This increased sugar will cause the potato to darken when cooked. Avoid prolonged exposure to sunlight, which causes potatoes to turn green. Green areas should be removed before the potato is used.

Prepared potatoes are easily frozen in an air tight container. Fresh potatoes can be blanched, cooled, packaged in an airtight container and frozen.

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