How to Make the BEST Low Potassium Potatoes

This garlicky mashed potato recipe is kidney-friendly and perfect for those looking to lower their potassium intake!

Kidney or renal nutrition recommendations can differ depending on your Chronic Kidney Disease (CKD) stage and can make planning a kidney-friendly diet feel baffling. Since potassium is so widespread in food, it is important to be extra careful with foods that are traditionally high in potassium.

We want to ensure that you have a kidney-friendly recipe that will work for you at mealtimes and holidays in the future.

Keep on reading to learn more about a kidney-friendly diet and our low potassium potatoes.

There are four vital components to consider when following a kidney-friendly diet:

  1. Potassium
  2. Phosphorus
  3. Sodium
  4. Protein

With CKD, your kidneys have a hard time filtering waste and minerals from your blood. That is why the above minerals (and protein) are of concern. When we eat food, our body breaks it down and some of the broken down particles enter our blood.

Eventually, the blood will go to our kidneys to be filtered. We want to limit how much potassium, phosphorus, sodium, and protein we are eating to prevent overloading and overworking our kidneys.

So, 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.

People following a kidney-friendly diet can cut up and soak their potatoes in water to reduce their potassium content.

In fact, an average medium-sized potato with the skin contains 926 milligrams of potassium. Cutting, soaking, and boiling your potatoes can reduce the potassium content by at least half of the original amount!

Keep in mind, it is still important to watch your portion sizes as many others foods on your plate may be high in potassium such as avocados, bananas, and Brussel sprouts.

While boiling can be great for potatoes, we do not recommend soaking and boiling all foods. Vegetables, which can be high in potassium, also have important water-soluble vitamins, like vitamin C, which can be lost in the process of soaking or boiling.

Our dietitians can help make managing your kidney disease easier so you can enjoy life even more! Contact us to make an appointment.

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

Low Potassium Potatoes Leached Mashed Potatoes with Roasted Garlic
Print Recipe
4 from 1 vote

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 | 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.


-Blog reviewed and updated by Rebecca Bitzer MS RD LD August 30, 2021

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.