I belong to the pressure cooker group/email, and a recent post about changing the changing the bad starch to good starch. "When a potato is pressure cooked and cooled a large portion of its starch is converted into “resistant starch” – a healthier starch that isn’t fully digested and instead used by the body like fiber – lowering blood cholesterol and fats.
Read more: Pressure Cooking Potatoes Turns Bad Starch Good "
Here's the link. What do you all think?
i have read that refridgerating cooked potatoes does something to the molecules that makes them digest slower. IDK if it's true but worth a try? another thing i do is baked potatoes with skins on, scoop out inside (almost all of it) give that to hubby since he doesn't like skins. then i load the empty skin with plain greek yogurt (instead of sour cream), some cheese, maybe bacon or green onion...i get all the yummies of a loaded baked potato w/o all the carbs!
I steam cauliflower and do half and half, so my husband can still have smashed potatoes, and you really can't tell the difference. Also I was watching an italian chef, and she used olive oil instead of butter, there is always another way to do it, and use redskins. Just remember that just because its half cauliflower does not mean you can have a bigger portion, it should stil fit in 1/4th the space on your plate. I hope this helps!
White potatoes are very high on the glycemic index and although I love potatoes, I seldom eat them. If I do purchase a bag of potatoes, I look for a bag that contains the smallest ones I can find. To cook them, I boil the potatoes and discard the water. I then mash the potatoes and add a low carb protein powder such as Yellow Pea Protein Powder or Soy Protein Isolate Powder. This lessens the carbs per serving and increases the protein content.