Storing potatoes in the refrigerator can adversely affect their taste, texture, and nutritional value. Research indicates that cold temperatures lead to a process called cold-induced sweetening, where starches degrade into sugars, resulting in undesirable flavors when cooked. Additionally, refrigeration can soften potatoes, making them gritty instead of creamy, which is crucial for dishes like mashed potatoes and fries. Nutritional content, particularly vitamin C, may also decline due to low temperatures. Instead of refrigeration, potatoes should be stored in a cool, dry, and well-ventilated area at temperatures between 46°F to 54°F. Ideal storage containers include paper bags, mesh sacks, or open baskets, avoiding plastic bags that retain moisture. Common mistakes include refrigerating potatoes immediately after purchase, storing them in plastic bags, and keeping them next to onions, which can accelerate spoilage. Selecting the right variety of potatoes is equally important for maintaining quality during storage.