We are a household of two. Whenever I make a pot of stew or soup, I invariably freeze the leftovers for one, or even two, additional meals. With most recipes, this is just fine. But...when the recipe calls for potatoes, I evaluate whether or not I think the potatoes can be cooked separately and added in just before serving, or if not, I typically will not bother with the recipe. Whenever I make stew, I leave the potatoes out, and cook them separately and serve them alongside the stew. I think that cooked potatoes freeze terribly. Am I wrong...should I be using waxier potatoes??