Store potatoes in a cool, dry, dark place. 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.
Sort to size and wash. Cook (in water, pressure cooker or oven) until almost tender. Cool at room temperature and peel. Then, either cut into halves or slices, or mash and place in an airtight container.