All About Potato
Your complete guide to potato - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Potato Last?
Storage times and freshness tips for potato in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cooked Potatoes (Refrigerator)3-5 days
Signs of Spoilage
Mold growth (fuzzy white, green, or black spots), sour or unpleasant odor, slimy texture, discoloration (darkening or unusual colors).
How to Check
Visually inspect for mold or unusual colors. Smell for any sour, yeasty, or off-odors. Touch to check for sliminess or unusual stickiness. If any of these signs are present, discard immediately. When in doubt, throw it out.
Storage Tips
Cool cooked potatoes rapidly (within 2 hours) before refrigerating to prevent bacterial growth. Store in an airtight container. Reheat thoroughly to an internal temperature of 165°F (74°C). Do not reheat multiple times.
Raw, Whole Potatoes (Cool, Dark Pantry)2 weeks to 2 months (depending on variety and conditions)
Signs of Spoilage
Soft spots, shriveling, extensive sprouting (long, white or purplish shoots), green patches on the skin, mold (fuzzy white, blue, or black growth), strong earthy or musty odor.
How to Check
Visually inspect for greening, sprouts, and mold. Gently squeeze; soft spots indicate spoilage. Smell for strong, unpleasant odors. Small sprouts or green spots can often be cut off if the rest of the potato is firm and healthy, but large sprouts or extensive greening mean the potato should be discarded.
Storage Tips
Store in a well-ventilated, cool (45-55°F / 7-13°C), dark place, away from direct sunlight and heat. Do not wash before storing as moisture encourages spoilage. Keep away from onions, which release gases that can accelerate sprouting. A paper bag, mesh bag, or open basket is ideal for air circulation.
Raw, Whole Potatoes (Refrigerator - Not Recommended for Quality)1-2 weeks (though quality degrades)
Signs of Spoilage
Similar to pantry storage (sprouting, greening, softness, mold) but may also develop a noticeable sweetness or grittiness due to starch conversion. Will also shrivel faster.
How to Check
Visually check for sprouts, greening, or mold. Feel for firmness. If the texture is unusually mealy or gritty when raw, or tastes overly sweet when cooked, it's a sign of quality degradation from cold storage. Discard if moldy or extensively green.
Storage Tips
Only refrigerate if you have no other cool, dark storage, and plan to use them within a week or two. Avoid for potatoes intended for frying or roasting, as the increased sugar can lead to darker, potentially bitter results and higher acrylamide levels.
Raw, Peeled or Cut Potatoes (Refrigerator)1-2 days
Signs of Spoilage
Browning or graying discoloration (oxidation), sliminess, sour or off-odor, mold.
How to Check
Visually inspect for discoloration. Touch to check for sliminess. Smell for any sour or unpleasant odors. Discard if slimy, moldy, or has a strong off-odor. Minor discoloration can often be rinsed off, but if it's deep or accompanied by other signs, discard.
Storage Tips
To prevent browning (oxidation) and extend freshness, submerge peeled/cut potatoes in cold water (optionally with a splash of lemon juice or white vinegar) in an airtight container in the refrigerator. Change the water daily if storing for more than a few hours. Use as quickly as possible.
Cooked Potatoes (Freezer)2-3 months (quality best within this time, safe longer)
Signs of Spoilage
Significant freezer burn (dry, discolored spots), off-flavors, extremely mushy or watery texture upon thawing, rancid smell (if fats are present).
How to Check
Visually check for excessive freezer burn. Upon thawing, assess texture; if it's excessively mushy or watery, quality has degraded. Smell for any off-odors. While safe for longer, quality rapidly declines after 3 months.
Storage Tips
Allow cooked potatoes to cool completely before freezing. Store in airtight freezer-safe bags or containers, removing as much air as possible, to prevent freezer burn. Label with the date. Mashed potatoes freeze particularly well. For whole or diced, blanching briefly before cooking and freezing can help maintain texture.