Portions:
4

Serving Size:
1/2 cup potatoes with 3 tablespoons sauce

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 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 

Preparation

  1. 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).
  2. Place potatoes in a saucepan with 4 cups water and boil over medium heat for 15 minutes or until cooked. 
  3. 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.
  4. Combine 2 teaspoons flour in a tablespoon of cold tap water.  Stir into potatoes and continue stirring until liquid thickens.

Helpful hints

  • 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.

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 

Carbohydrate choices

2

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