When boiling potatoes, I like to use the leftover water for soups, sauces, etc. Does anyone else use potato water, and if so, how long can it be stored in the refrigerator? I am wondering if it has a "shelf life" similar to homemade stock.

  • Never did it, but I'm curious! Isn't it too "starchy"? Commented Nov 19, 2010 at 20:11
  • 1
    In my experiences, it is similar to pasta water...so it is a little "thicker" than plain water. I tend not to peel my potatoes, so it is also a bit darker.
    – Jenn
    Commented Nov 19, 2010 at 20:22

2 Answers 2


Yes, shelf life would be similar to homemade stock. It has the same potential for cross-contamination, and natural contamination (with a slightly reduced chance for contaminates from ingredients, as there is no meat).

Be sure to cool and refrigerate quickly (cool pot in a sink of ice + cold water). If left to sit out, warm + starchy water is a great breeding ground for un-fun microbial life.


My Mother-in-law uses it frequently. She uses it for soups, etc... She also uses it when making it bread. She tells me it's cause it gives the dough a nicer texture.

She'll stores it for a couple weeks sealed properly (in canning jars) I think.

Although as I'm thinking now, I don't see why you couldn't freeze it...

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.