Hello Christy, This is a great question because there are two schools of thought when it comes to peeling and prepping potatoes ahead of time. First, most everyone agrees that you can keep peeled potatoes from browning by covering them completely in cold water. However, disagreement arises about the amount of time the potatoes will keep. Some cooks say they have no problem putting the soaking potatoes in the fridge for hours or even days. Others – like me! – think that too long of a soak (say, more than an hour or so) will cause the potatoes to lose some of their starch and take on water, and that can adversely affect the outcome of the dish. That said, I have found that waxy potatoes (like white potatoes, red potatoes) hold up better in a long soak than starchy potatoes (like Idahos or russets). Bottom line? I wouldn’t let peeled starchy potatoes soak in water for more than a few hours.