Mashed potatoes are an American favorite; nestled nicely on the plate next to some tender sliced turkey or hot roast beef, comfortably dripping with gravy. However, for those with kidney disease (particularly stages 4 or 5) this old favorite is likely missing from your plate because of the high potassium content of the potato (1/2 c of mashed potatoes is around 300 mg potassium…well above the goal of 200mg/serving for a low potassium food). You could keep your portion really small. Small as in 1/4 c or about the size of an egg. It’s okay if you roll your eyes at that portion size. It is small, just a couple bites. Luckily there are other options so that you may still have a normal portion
- Double boil your potatoes. Contrary to popular belief, soaking potatoes or other vegetables to remove potassium is very ineffective with research citing around a 95% retention of potassium. Double-boiling potatoes, on the other hand, removes around 50-75% of potassium depending on the size of pieces that are boiled (for example, larger chunks are on the 50% range, while shredded pieces are closer to 75%).
How to double boil your vegetables (best for potatoes, sweet potatoes, pumpkins, hard squash, and other hard or tuberous veggies):
- Peel and cut potatoes into thin slices or small pieces or grate.
- Place the sliced potatoes in a large amount of water.
- Bring the water to a boil.
- Drain off the water and add a large amount of fresh water.
- Bring the water to a boil again and cook until the potatoes are soft and tender.
- Discard cooking water.
Adapted from the Journal of Renal Nutrition, November 2008 – See more at: http://www.kidney.ca/page.aspx?pid=1267#sthash.mZXhV4qq.dpuf
See more holiday ideas at: http://www.kidney.ca/page.aspx?pid=1267#sthash.mZXhV4qq.dpuf
- Try THIS recipe, which uses cauliflower instead of mashed potatoes! Whether you share this side dish over a table with family and friends this holiday or enjoy it as an everyday side dish, this is a great recipe to keep in your back pocket. (Original Recipe from getcrocked.com. But we altered it….)
Mashed Low Potassium “Potatoes” (or actually cauliflower…)
- 2 – 10 oz. Bags of Cauliflower Florets, washed & drained
- 3 c. chicken or vegetable stock (unsalted)
- 4 garlic cloves, peeled
- 1 bay leaf
- 1 T. unsalted butter
- Salt & Pepper
- Place cauliflower florets in a 4-Quart slow cooker
- Pour the chicken or vegetable stock over the cauliflower – just enough to cover.
- Add garlic cloves, and bay leaf.
- Cover and cook on LOW for 4-6 hours.
- Remove bay leaf and drain any excess liquid/broth into a container. Set aside.
- Add butter to the cauliflower.
- Use an immersion blender to blend and smooth the cauliflower “potatoes.” Add in the reserved broth, 1 T. at a time, to create a creamier consistency.
- Add fresh pepper to taste. Garnish with green onions and/or bacon crumbles
Photo Credits: Rebecca Barksdale
Article: Jessianna Saville, MS, RDN, LD