I know you miss potatoes! The problem is, it’s 1000% a carb. So by doing this prep method you are turning them into a resistant starch. Resistant starch is a carbohydrate that resists digestion in the small intestine, then ferments in the large intestine. By avoiding the small intestine breakdown of this starch you do not ingest it. Instead, you create something called Butyrate which is amazing for your gut health! Just when you thought you were simply getting to eat potatoes again, you find out there’s a bonus!
So there’s a lot of wiggle room in this one. If you are mashing or making something like a potato salad, the longer boiling times will serve you well. If you’re making something like Au Gratin or throwing them in the oven with some olive oil and sea salt, boil for less time before freezing.
Method:
-peel and chop or slice potatoes into bite-size pieces as if you are preparing them for potato salad.
-Add potatoes, water, and salt to the pot.
-Bring water to a boil
*This is where decisions need to be made*
-If preparing for Mashed potatoes, boil for 10 – 15 minutes.
-If preparing for diced/sliced potatoes, boil for 8-10 minutes.
-Remove from heat and drain excess water.
-Allow to steam in pot until just above room temperature.
-Place into gallon-size freezer bags (or whatever amount is a usable serving for you) and freeze overnight.
When you are ready to eat them:
-Thaw in the refrigerator
-Then slowly reheat in the oven or simmering in water on low heat on the stove. The key here is “slowly”.
-Prepare them how you’d like! Or make my “Everything but the Kitchen Sink – Addictive Mashed Potatoes”Low Carb (Keto) Mashed Potatoes with Real Potatoes!
