The recent (75th Anniversary Edition, 2006) Joy of Cooking has a five-page discussion on freezing vegetables. I just skimmed it; very well written and detailed. They do not recommend home-freezing of potatoes.
Maybe storage in a root cellar or similar cool, dry, dark location for the spuds would work?
The classic in the field is Putting Food By. However, my used paperback was printed in 1975, and I don't know whether a more recent revision is available. Given the changes in *canning* recommendations since then, I sure hope there's a more recent edition available.
If you're subject to power outages, whether from winter storms or summer ones, maybe Preserving Food without Freezing or Canning (by the Gardeners of Terre Vivante) is more up your alley.
The description in Lehman's catalogue says: "Air drying, lacto-fermentation, or preserving foods in oil, vinegar, salt or sugar. These recipes are unfamiliar and even outlandish, but the aim is to preserve food as close to fresh as possible. The collective effort of over 150 organic gardeners across France and Europe."
Lehman's is located in Ohio in the physical world and at www.Lehmans.com in the virtual world.