All About Potatoes
Your complete guide to potatoes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Potatoes Last?
Storage times and freshness tips for potatoes 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 in fridge3-4 days
Signs of Spoilage
Visible mold growth, sour or off-smell, slimy or unusually sticky texture, significant discoloration (beyond what's normal for the dish).
How to Check
Visual inspection for any fuzzy mold or unusual colors. Smell for sour, fermented, or unpleasant odors. Touch test for slimy or sticky residue. If any of these signs are present, discard immediately.
Storage Tips
Cool cooked potatoes rapidly (within 2 hours) and store in an airtight container in the refrigerator. Reheat thoroughly to 165°F (74°C) before serving. Avoid leaving cooked potatoes at room temperature for extended periods to prevent bacterial growth.
cut raw in fridge (submerged in water)1-2 days
Signs of Spoilage
Significant browning or graying (oxidation), slimy texture, sour or fermented odor.
How to Check
Visual inspection for discoloration (browning/graying beyond light oxidation). Touch test for sliminess. Smell for any sour, fermented, or off-odors. Mild discoloration can be rinsed off, but if accompanied by sliminess or strong odor, discard.
Storage Tips
To prevent browning and extend freshness slightly, store cut potatoes submerged in cold water in an airtight container in the refrigerator. Change the water daily if storing for more than a few hours. Use as quickly as possible for best quality.
uncut at room temperature/pantry3-5 weeks
Signs of Spoilage
Green patches on skin (solanine), sprouting 'eyes', soft or mushy spots, shriveled skin, mold (fuzzy growth), strong earthy or musty odor.
How to Check
Visual inspection for greening, sprouts, or mold. Gently squeeze for firmness; soft spots indicate spoilage. Smell for any unpleasant, musty, or sour odors. If extensively green or soft, discard.
Storage Tips
Store in a cool (45-55°F / 7-13°C), dark, well-ventilated place like a pantry, basement, or garage. Avoid direct sunlight which promotes greening. Do not store in the refrigerator as cold temperatures convert starch to sugar, affecting flavor and texture. Keep away from onions and apples, as gases from these can accelerate sprouting. Remove any sprouts or green areas before cooking; if extensive, discard the potato.
cooked in freezer10-12 months
Signs of Spoilage
Excessive freezer burn (dry, discolored patches), significant textural changes (e.g., mushiness upon thawing), off-flavors (after thawing and reheating) indicating quality degradation.
How to Check
Visual inspection for large areas of freezer burn. While freezer-burned food is generally safe, quality will be significantly compromised. Smell and taste after thawing and reheating; any truly rancid or putrid odors/tastes indicate spoilage (though rare if properly frozen).
Storage Tips
Potatoes with high water content (like boiled or mashed) can become mushy upon thawing due to ice crystal formation. For best results, slightly undercook potatoes before freezing. Cool completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Label with the date of freezing. Mashed potatoes generally freeze well, but whole or diced cooked potatoes might have a texture change.