Potatoes
How to store:
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New potatoes will be most flavorful if eaten almost immediately after digging.
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Store main crop potatoes in a dark, dry place for a week or two at 55° to 65° F with high humidity of 85 to 85 percent.
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After two weeks, potatoes that you want to store longer for winter use should be moved to a much cooler– 35° to 40°F—dark room, basement, or root cellar with moderate humidity and ventilation.
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For long storing—as long as eight months, choose potatoes that are firm with no soft spots. Temperatures higher than 40°F will cause tubers to sprout and shrivel.
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Check stored potatoes often; if sprouts begin to form, knock the sprouts off with your hands.
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Do not refrigerate potatoes; the air in a refrigerator is too dry for potatoes and can cause them to shrivel. Do not store potatoes with apples; picked apples expel ethylene gas which will cause potatoes to spoil.
A favorite farm recipe:
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Ingredients
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3 pounds new red potatoes, cut into chunks
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Salt
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1 stick butter
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3/4 cup milk
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1/4 teaspoon pepper
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3 tablespoons chopped chives or scallion greens, plus more for garnish
Directions
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Step 1 - In a medium saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain, and return to pot.
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Step 2 - Add butter, milk, 3/4 teaspoon salt, and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.
Potatoes are used to cook mashed potatoes, roasted potatoes, etc.