Double boiled mashed potatoes

Recipe based on the cooking instructions in the study by Montserrat Martinez-Pineda, Cristina Yague-Ruiz, Antonio Vercet-Tormo:  Is it possible to include potato in the diet of chronic kidney disease patients? New culinary alternatives for limiting potassium content;  Journal of Renal Nutrition, Vol 30, No 3 (May), 2020 pp 251-260

The recipe instructions must be followed as outlined in order to meet the lower potassium results reflected in the nutrient analysis.

Double boiled mashed potatoes

Over the years, experiments on how to make our potato lower in potassium have led to recommendation for double boiling the potatoes to leach some potassium. This method will remove about 50% of the potassium from your potato. Unfortunately, a potato with 50% less potassium is still considered a high potassium vegetable. A new study has taken the preparation of potatoes one step further and the good news is that this new method of preparing potatoes can produce a potato with much less potassium, allowing it to become part of a low potassium diet.

Ingredients

  • 4 small potatoes
  • water
  • 1 tablespoon of unsalted safflower oil margarine

Directions

  1. Peel the potatoes
  2. Cut into strips (1.2 cm x 1.2 cm) or dice (2 cm x 2 cm x 2 cm)
  3. Boil in water (1.5 L) for 8 minutes
  4. Drain potatoes
  5. Add clean water (1.5 litres) and soak for 12 hours
  6. Use as required, e.g. mash, potato salad, home fries, baked

Add 1 tablespoon of unsalted margarine to reheated potatoes and mash with water until the desired consistency is achieved.

Nutrient Analysis

Calories: 103.3 KCal

Protein: 1.7 g

Carbohydrates: 19.5 g

Fibre: 2 g

Total Fat: 2.3 g

Sodium: 5.6 mg

Phosphorus: 39.03 mg

Potassium: 41 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 100 g

Renal and Diabetic Exchanges

1 vegetable

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