Cold-induced sweetening (CIS) causes considerable losses to the potato processing industry wherein the selection of potato genotypes using biochemical information has found to be advantageous. Here, 1 H NMR spectroscopy was performed to identify metabolic perturbations from tubers of five potato cultivars (Atlantic, Frito Lay-1533, Kufri Jyoti, Kufri Pukhraj, and PU1) differing in their CIS ability and processing characteristics at harvest and after cold storage (4 °C). Thirty-nine water-soluble metabolites were detected wherein significantly affected metabolites after cold storage were categorized into sugars, sugar alcohols, amino acids, and organic acids. Multivariate statistical analysis indicated significant differences in the metabolic profiles among the potato cultivars. Pathway enrichment analysis revealed that carbohydrates, amino acids, and organic acids are the key players in CIS. Interestingly, one of the processing cultivars, FL-1533, exhibited a unique combination of metabolites represented by low levels of glucose, fructose, and asparagine accompanied by high citrate levels. Conversely, non-processing cultivars (Kufri Pukhraj and Kufri Jyoti) showed elevated glucose, fructose, and malate levels. Our results indicate that metabolites such as glucose, fructose, sucrose, asparagine, glutamine, citrate, malate, proline, 4-aminobutyrate can be potentially utilized for the prediction, selection, and development of potato cultivars for long-term storage, nutritional, as well as processing attributes. Potato (Solanum tuberosum L.)-an important staple non-grain vegetable food crop-is used globally for both processing and table purposes. In order to ensure the year-round supply of quality tubers for consumption, cold storage of potato tubers after harvesting is mandatory to reduce sprouting, prevent diseases, avoid losses due to shrinkage, and extend post-harvest shelf life 1,2. Usually 8-10 °C is the recommended storage temperature for potato tubers along with sprout suppressants, such as isopropyl N-(3-chlorophenyl) carbamate. The use of such chemical suppressants-due to their environmental safety and toxicity issues-are being replaced and reliance on storage of potatoes at colder temperatures even below 4 °C has been increased gradually 3-5. During cold storage, potato tubers undergo cold-induced sweetening (CIS), wherein rapid degradation of starch and sucrose hydrolysis leads to the accumulation of reducing sugars (RS)-such as glucose and fructose 6. During the frying process, these RS react with free amino acids in a Maillard reaction to generate dark-pigmented products that are bitter and unsightly to consumers. In addition to this, one of the products of the Maillard reaction is acrylamide-a potent neurotoxin and carcinogen 4,7. Hence, CIS is considered as one of the critical parameters in potato production as well as in processing; therefore, the identification and development of potato tubers