My stored potatoes are sprouting, what should I do with them?

Sprouting is the potato's natural urge to grow, and it speeds up in warmth and light, so home storage in a hot room makes it worse. Sprouting also makes the tuber soft and shrivelled as it uses up its own starch, and heavy sprouting plus greening means more of the natural toxin solanine, so very green or heavily sprouted tubers should not be eaten and should be discarded. To slow it down, store potatoes somewhere cool, dark and well ventilated, away from sunlight and heat, in a single layer or breathable sacks rather than sealed plastic that traps moisture and causes rot. Keep them away from onions, which can speed each other's spoilage. Remove any rotting tubers promptly. For eating potatoes with small sprouts and no greening, you can rub off the sprouts and use them soon, but discard those that are heavily sprouted, soft, shrivelled or green. For storing a large quantity for months, cold storage is the proper answer, where controlled cool temperature holds sprouting back; on-farm you can only slow it, not fully stop it, with a cool dark space. If these were meant to be seed potatoes, short controlled sprouting can actually be useful before planting, so handle seed and eating stock differently. Confirm storage advice with your KVK or local horticulture office.