Depends on the type of storage you mean. Frozen or canned? Pretty much the same in my experience. Same goes for dried. But root cellar storage - no, not at all.

Late-crop whites and russets will store much longer than early season varieties or than any of the colored ones. Cool temp storage 45-55 degrees is best - warmer causes them to sprout - but not refrigerated, that ruins them.

We have the best luck with Kennebec whites and Norkotah russets.

Dave

Thanks Dave. Yes, I meant root cellar style storage. How about reds? Do they store well?

Only fair. Like all the colored potato varieties, they are thin skinned. So they are easily bruised/damaged and so subject to spoiling.

Dave

I don't usualy have many potatoes around, but do store them all in the fridge where they keep for many months (10 months or more at beast). On the other hand, onions lose their flavor if refrigerated.
My most favorite right now is the fingerling types. These seem to have really good taste when roasted. I use red skins for mashed potatoes, and cook them in a chicken bullion type broth. For baked, you can't beat a russet. I coat them with oil, and then Kosher salt, then bake. The salt thats left on the skins is just enough to give them a really good taste without having to add any more.

Today, I went out and dug up a few of my horse radish roots. I also added some bone meal to the area afterwards. I think there is a nasty bug or two in the soil as most of the roots had little and big holes like from insect damages. That may explain why most of the roots were still thin, and those larger ones were half missing. It could also be the cause of the roots and plants not wildly spreading. Plan to add some beneficial nematodes to that area next spring, and maybe even Bt to kill off any maggots. At least I got enough of the hourse radish for my shrimp cocktail sauce coming up.