How to sprouted potatoes affect cooking and safety?

Understanding sprouted potatoes and safety

Sprouting indicates that a potato has begun to use stored energy to grow. Small sprouts can be removed and the potato used if the flesh is still firm, but larger sprouts and shriveled texture may signal reduced quality. Sprouts contain higher concentrations of naturally occurring glycoalkaloids, which can be bitter or toxic in large amounts.

Safety and use guidelines:

• Remove sprouts by snapping or cutting them away along with any soft or green areas.
• If the potato is firm and otherwise sound, it can be cooked and eaten after trimming.
• Discard potatoes that are very soft, moldy, or extensively wrinkled.

Cooking considerations: Sprouted potatoes may have less starch and a drier interior, which can affect texture in mashed or baked dishes. They can still be roasted or used in recipes where texture is less critical, but always trim sprouts thoroughly.

Prevention tips: Store potatoes in cool, dark, and ventilated conditions to slow sprouting. Buying smaller quantities and using them within a few weeks reduces waste and the chance of sprouting.