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.
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.
Add 1 tablespoon of unsalted margarine to reheated potatoes and mash with water until the desired consistency is achieved.
Servings per recipe: 4
Serving size: 100 g
1 vegetable