Which type of potato freezes without turning soft? I have previously made beef stew for freezing and the?

This website (a href="http://chowhound.chow.com/topics/567092)" rel="nofollow"http://chowhound.chow.com/topics/567092)/a suggests Yukon golds, red skins or sweet potatoes. They said the waxier the potato, the better it will hold up.