Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.
Lack of pantry space or hot or humid conditions are all reasons you might want to store your potatoes in the refrigerator. If you do choose to refrigerate your potatoes for whatever reason, the potatoes will last for three to four weeks, but as mentioned, they may develop a sweeter taste when cooked.
After you've cooked potatoes, you can store them in the fridge for up to three days. You can also freeze cooked potatoes. Boil them for at least five minutes before freezing. They will last for up to a year.
Storing cooked potatoes
Store in an airtight container in the fridge for 2 days and in the freezer for up to 3 months.
Cold cooked potatoes are great for your gut health because they contain resistant starch which help feed the beneficial bacteria. Once cooled the sugars in the potatoes become resistant to human digestion, but they travel through the gut to feed the microbes.
Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.
Once cooked (whole or cut) potatoes can be stored in water (with or without vinegar) without becoming discolored or mushy. But, water storage isn't necessary. Refrigerate the boiled potatoes in a sealed container and use within a couple of days.
Smell Test
Once your cooked potatoes smell bad, sour, or moldy, that's a clear sign that their next destination is the trash as they're no longer safe to eat.
You don't have to eat the cooled potatoes cold either, you can reheat them which can actually increase the amount of starch, with a study from 2015 finding that resistant starch remains higher after reheating foods that were previously cooled down.
Cooked mashed potatoes are a risky food for bacteria that can cause food poisoning because they contain moisture and contain some protein. So if mashed potatoes are cooked it is best to eat them within 3-4 days of cooking and reheated them to 165°F, this will kill any bacteria that may have formed.
Check for soft spots, dark spots, sprouts, or green color. If the potato has little sprouts remove them, then prep potato for your dish. If there is a little green cut that off. If the potato has long spouts, is soft, wrinkled, or has lots of dark spots get rid of it.
By storing your potatoes in the fridge, it was said that it could lead to extra sugars forming on your potatoes, which then turned into acrylamide. Acrylamide is described by the FSA as "a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C)."
Potatoes lose their nutritional value if reheated. Even if you let them rest at room temperature for a long time they can actually become toxic and cause nausea or illness, and even food poisoning.
Although you shouldn't put potatoes in the fridge, potatoes will still keep the longest when stored in a cool, dark place—specifically somewhere that has a cold temperature of about 50°F and 90 to 95 percent humidity, like, you know, a temperature- and humidity-controlled root cellar.
Potatoes often house Clostridium botulinum, the botulism bacteria. When they're cooked and not immediately stored in the fridge, spores of the bacteria can multiply. 6 Microwaving the potatoes won't kill the bacteria either, so your second-day potatoes could cause an upset stomach.
However, the Food Standards Agency (FSA) recommends that food is only reheated once, so follow this guidance wherever possible. When you reheat food, you must ensure it is piping hot all the way through. This indicates that you have properly reheated it and the bacteria has been destroyed.
If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness.
Eating a baked potato that has been left out overnight is not recommended. The potato can become a breeding ground for bacteria, such as staphylococcus and bacillus cereus, which can cause food poisoning. What is this? If a baked potato has been left out overnight, it should be discarded.
Tubers with a high concentration of solanine will taste bitter, and can be harmful if eaten in large quantities. To be safe, it is best to not eat the green part of tubers." You do not need to discard green potatoes. Just peel the skins, shoots and any green color; that is where the solanines concentrate.
Cool Them Before Storage
When you store hot food, the salmonella bacteria has better chances of spoiling it. So, you have to wait until the food is at room temperature or slightly warmer before putting it in the fridge.
There is no evidence that the special, breathable plastic wrap sold on 'microwaveable' potatoes transfers any residue or poses any adverse health concerns.
Eating reheated, leftover pasta and potatoes could help with weight loss, according to a nutritionist. Eating carbs that have been cooked, cooled, and then reheated could help people lose weight. Reheated potatoes, rice, and pasta have more resistant starch, registered nutritionist Rhiannon Lambert explained.
The speediest way to reheat a baked potato is in the microwave, so if you're in a pinch, this is the method for you. We recommend cutting the potato in half and covering the cut sides with a damp paper towel, so that they warm all the way through and don't dry out.