How long do potatoes last?
Potatoes keep for 1 to 2 weeks in the fridge, for 1 to 2 months in the pantry, up to 10 to 12 months in the freezer. USDA lists 2 kinds of potatoes; the first is shown here and all are in the table below.
Potatoes
1 to 2 months
from the package date
1 to 2 weeks
from the package date
10 to 12 months
best quality within
Freezer timeline applies to cooked and mashed potatoes.
All kinds of potatoes, side by side
| Kind | Pantry | Fridge | After opening | Freezer |
|---|---|---|---|---|
| Potatoes | 1 to 2 months | 1 to 2 weeks | no guideline | 10 to 12 months |
| instant | 10 to 15 months | no guideline | 6 to 12 months | no guideline |
No guideline: USDA gives no time for that place, usually because the food is not stored that way.
- Potatoes: This is the recommended storage method for whole potatoes. The United States Potato Board notes refrigeration can cause potatoes to darken during cooking and to develop an unpleasantly sweet taste. Freezer timeline applies to cooked and mashed potatoes.
How to tell potatoes have gone bad
- Green skin means the potato sat in light and made solanine, a bitter compound that can cause stomach upset. Peel away all green skin and flesh; USDA says you do not need to throw the potato out unless the green runs deep.
- Small sprouts on a firm potato can be cut off and the rest eaten. Sprouts of 1 inch (2.5 cm) or more on a soft, shrivelled potato mean it goes out.
- A soft, wrinkled or mushy potato, a bad smell, or mould and dark wet patches are signs of rot. Discard it.
- Cooking does not destroy solanine, so cut away green and sprouted parts first. Store potatoes cool, dark and dry to prevent both.
Sources: Ask FSIS: are green potatoes dangerous?; Sprouting or Greening Potatoes: Keep or Toss? (Iowa State University Extension). The times on this page are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store leafy greens loosely wrapped in the crisper drawer, ideally with a paper towel to absorb extra moisture. Keep potatoes, onions and garlic in a cool, dark, dry place outside the fridge, and store potatoes away from onions since they spoil each other faster. Trim and wash vegetables just before cooking.
More in produce: fresh vegetables
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.