How to Make Lower Potassium Potatoes
Potatoes are one of the most popular vegetables in the United States. Fries, chips, mashed or baked are all favorites. When a low-potassium diet is needed, this veggie is often taken off the menu. However, that’s not necessary for most kidney patients. There are several methods to make lower potassium potatoes. Try one of these methods and enjoy a small serving fixed your favorite way.
The first research on reducing potassium in potatoes was published in 1969. The technique involved peeling, then dicing, slicing or grating potatoes into small pieces, and soaking in heated water for 2 hours. About one half the potassium was removed by soaking potatoes.
Over the next 4 decades additional studies and stories evolved around ways to remove potassium in potatoes. In 2008 several studies described a new technique to make lower potassium potatoes. Instead of soaking, potatoes were double-boiled. Turns out this quicker method is as effective as soaking to remove about half the potassium. Double-boiling takes only 20 to 30 minutes instead of hours using the soaking method.
Now you can see how it’s done by watching the DaVita Eats video “Lowering Potassium in Potatoes”.
Try one of these recipes with reduced-potassium potatoes.
Do all kidney patients need to reduce potassium in potatoes? The answer is no. If you are not on a low-potassium diet there is no need to soak or double-boil potatoes.
Does this technique work with other high potassium vegetables? There are studies on double-boiling various types of potatoes and various root vegetables. Not all vegetables respond to the double-boiling method. It’s best to check with your dietitian on which vegetables work.