For many of us, potatoes equal happiness because of all the tasty ways this versatile tuber can be processed and eaten. What should you do, then, if you reach into your pantry, ready to whip up some mashed potato magic, and your spuds are sprouting little alien arms? Should you toss them like bad exes or give them a second chance?
Sprouted potatoes are a bit like that flaky friend—we love them, but we need to know their limits. Here’s the dirt on whether your sprouted spuds are still dinner-worthy or heading straight for the compost pile.
Potato Sprouts 101: What Are They and Are They Safe?
When potatoes sprout, they’re not going bad per se—they’re just trying to grow into new potato plants. We love that they’re ambitious, but those sprouts aren’t as innocent as they look. They contain glycoalkaloids—natural toxins like solanine and chaconine, which are basically the potato’s way of saying, “Back off, I’m trying to reproduce.”
Too many glycoalkaloids in your system can lead to nausea, headaches, and in extreme cases, symptoms that sound like a bad day at a medieval plague ward. Not fun.
Can You Still Eat a Sprouted Potato? Sometimes, Yes
Good news: a sprouted potato isn’t automatically doomed. If the potato is still firm, and the sprouts are tiny whiskers, not wizard beards, you can simply snap them off and cook the potato. Just make sure to peel it—most of those toxins hang out in the skin and right under it.
While a few sprouts might not pose a huge risk, the concentration of these toxins increases the longer the potato is left to sprout. The longer the sprouts get, the more bitter and unpleasant the taste. So, even if it is technically edible, it might not be something you’d want to brag about serving at dinner.
When to Toss: Wrinkles, Mold, and Sad Potatoes
If your potato feels like a deflated balloon, smells funky, or has more wrinkles than an English bulldog, it’s time to try composting. If it’s sprouting, wrinkling, or moldy, no amount of wishful thinking will revive it.
Mold, especially, is terrible (for your health and taste buds). Toss it and wash your hands with soap and water immediately.
Green Potatoes: Not Just Ugly, But Potentially Toxic
Ever peeled a potato and found green patches underneath? That’s chlorophyll—harmless on its own—but it sign that glycoalkaloids are likely lurking nearby. The greener the spud, the more suspicious you should be.
Green and sprouted? That’s a double red flag. Cut off any green parts generously, but if more than a third of the potato is green or it’s gone full Hulk, save yourself the tummy ache and toss it.
How to Keep Your Potatoes from Breaking Bad
Sprouted potatoes are like moody teenagers—handle with care. To avoid the sprout invasion altogether, store your potatoes in a cool, dark, and well-ventilated place. Not the fridge—cold temperatures can actually increase sugar levels and lead to higher glycoalkaloid formation.
A breathable bag in a cupboard is perfect. Also, keep them away from onions—they’re like toxic frenemies and make each other sprout faster. Trust your instincts; when in doubt, throw it out. The kids will understand when they’re older.
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