How to Choose: Choose firm, smooth potatoes with few eyes. Avoid those with green patches — a sign of prolonged exposure to light. The discolored spots taste bitter and are toxic if eaten in large quantities.

How to Store: Remove potatoes from plastic packaging and place them in a paper bag so they can breathe. They should be stored in a well-ventilated, cool, dark place (not in the refrigerator, which will alter their taste).

Shelf Life: Most varieties will be good for at least two weeks. Thin-skinned new potatoes should be used within three days.

Best Uses: Peeled potatoes turn brown when exposed to air, so prepare them just before use. For creamy mashed potatoes, simmer peeled and quartered potatoes until tender, 15 to 20 minutes. Drain and mash with butter, milk, and sour cream. Potatoes are also suited to baking, boiling, frying, roasting, or steaming.