Deliciously whipped garlicky Leached Mashed Low Potassium Potatoes with Roasted Garlic to add with your favorite protein and roasted vegetables at lunch or dinner!

If you are reading this recipe blog you or your loved one probably has kidney disease.  For anyone following a kidney friendly diet needs to know some basic information about nutrition for kidney (or renal) disease. Renal nutrition recommendations can differ depending on your disease stage, which can make planning a kidney-friendly diet feel baffling. There are four vital components to a kidney-friendly diet: 1) potassium, 2) phosphorus, 3) sodium, and 4) protein. We can help you manage your stage-specific dietary restrictions so you can start to feel better, faster.

Since potassium is so widespread in food, it is important to be extra careful with foods that are traditionally high in potassium like potatoes.  So we want to make sure that you have a kidney friendly recipe that will work for you especially for times like Thanksgiving when mashed potatoes are an important part of the holiday celebration.

Why are Low Potassium Potatoes important for kidney disease? Potatoes are high in potassium (also know as “K”) which is a nutrient that must be limited when following a diet to manage kidney disease. Fortunately, renal dietitians can show you have to decrease the K in high-potassium food like potatoes.  As shown in this recipe, you can cut up and leach or soak potatoes in water to decrease the K content in the potatoes.

This recipe also shows how you can them mash the potatoes with garlic to make them much tastier.

For more low potassium foods, make sure to look at our recipe database and select Chronic Kidney Disease for more kidney friendly recipes.

Leached Mashed Potatoes with Roasted Garlic

Course: Side Dish
Cuisine: American
Keyword: Make ahead
Cooking Method: Oven
Condition: Chronic Kidney Disease, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS, Vegetarian
Servings: 4


  • 2 large potatoes peeled and diced
  • 1 head garlic
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/4 cup milk
  • black pepper to taste
  • chives for garnish
  • parsley for garnish


  • Preheat oven to 400° F.
  • Place potatoes in pot and fill with cool water and bring to a boil.
  • Meanwhile, cut the top of the garlic head so that the cloves are exposed and drizzle with olive oil. Wrap in aluminum foil and place in oven. Roast for 30 minutes, until softened and golden brown.
  • Once the potatoes have come to a boil, pour out the water and add new water to cover the potatoes. Bring to a boil again, then continue to cook until potatoes are soft. Drain completely. Add butter, milk, and desired amount of garlic. I used about half of the head of garlic.
  • Mash the potatoes. Season with pepper to taste. Garnish with chives or parsley.


Carbohydrates: 36g | Protein: 5g | Fat: 7g | Sodium: 42mg | Potassium: 818mg | Fiber: 3g

Please note:

Nutrition info is approximate and may contain errors.

Let us know what you think of our Mashed Potatoes in the comments section below.

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