Garlic Mashed Potatoes
- CKD non-dialysis
- 2 large baking potatoes
- 2 garlic cloves
- 1/4 cup margarine
- 1/4 cup liquid nondairy creamer
- Peel and slice the potatoes into small pieces. Soak or double-boil to reduce potassium if you are on a low potassium diet. (see helpful hints)
- Boil potatoes and garlic over medium heat until soft.
- Drain off cooking water.
- Whip potatoes and garlic with beater, slowly adding margarine and nondairy creamer until whipped smooth.
Nutrients per serving
- Calories 208
- Protein 2 g
- Carbohydrates 22 g
- Fat 12 g
- Cholesterol 0 mg
- Sodium 111 mg
- Potassium 161* mg
- Phosphorus 57 mg
- Calcium 10 mg
- Fiber 1.6 g
Renal and renal diabetic food choices
- 1 starch
- 1 vegetable, medium potassium
- 2 fat
- Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
- Double cook method: Peel and dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and set aside.
- Leaching method: Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and set aside.
- Leached potatoes can be blanched and frozen in batches. To blanch vegetables, add to boiling water for one minute, remove and rinse in cold water before freezing.
- Double the garlic for a stronger garlic flavor.
- *Potassium content taken from reference values for soaking potatoes in large pot of water for 4 hours.