Low Potassium Style Stewed Potatoes
- CKD non-dialysis
1/2 cup potatoes with 3 tablespoons sauce
- 2 cups potatoes
- 1/2 cup hot water
- 1/2 cup liquid nondairy creamer
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 tablespoons margarine
- 2 teaspoons all-purpose white flour
- Dice potatoes into 1/2-inch cubes and soak or double-boil to reduce potassium if you are on a low potassium diet. (See details in helpful hints).
- Place potatoes in a saucepan with 4 cups water and boil over medium heat for 15 minutes or until cooked.
- Drain potatoes, discard water and return to pan. Add 1/2 cup hot water, nondairy creamer, garlic or onion powder, pepper and margarine. Heat to a boil.
- Combine 2 teaspoons flour in a tablespoon of cold tap water. Stir into potatoes and continue stirring until liquid thickens.
Nutrients per serving
- Calories 184
- Protein 2 g
- Carbohydrates 25 g
- Fat 8 g
- Cholesterol 0 mg
- Sodium 90 mg
- Potassium 161 mg
- Phosphorus 65 mg
- Calcium 11 mg
- Fiber 1.7 g
Renal and renal diabetic food choices
- 1 starch
- 1 vegetable, medium potassium
- 1/2 nondairy
- 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.
- Add a little water if sauce thickens too much.