I ended up with a giant Russet from grocery delivery. Nuking it now to give it a head start. Part going into cream of spinach and flat leaf parsley soup as the creamy element. The rest roasted or just seasoned well and incorporated into a tuna salad. Potato cheese soup was a big local favorite in the 70's & 80's. Indian recipes use potato in enticing ways. https://www.seriouseats.com/recipes/2017/11/papri-chaat-indian-street-snack-recipe.html is excellent. The below linked post which features cabbage but amplified by @KennethT response might interest you. In terms of storage should I end up with a 5 or 10 pound bag is cool, dry and stay away from where the onions are stored!
https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2266184
Also link to Potato bunkers - I've flown over them in Idaho. http://www.naturalbuildingblog.com/potato-storage-cellars/
