Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Retrograde potatoes is a modernist cuisine method to make the best possible mashed potatoes. 1st you simmer the sliced potatoes in 70-71C water for 30mins, then drain, rinse to cool, and simmer them until done. After that mash into a ton of butter, 50% ratio :) This low heat pre simmering somehow locks the starch molecules so they dont turn into glue even when beaten heavily with a whisk.

I was googling around and noticed that this retrograde mashed potatoes is used by ones suffering from diabetes also, it seems that they spike insulin less than regular mash. I dont know the science behind this, or even if this is correct, i must check somehow. Better mash and lower insulin spike, thats a win-win almost ;)

edited Feb 10 2012 at 5:29

Wcc Kamal Stabby fan
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asked May 6 2011 at 18:17

Jan
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	What is your question? – Dave S. May 6 2011 at 19:10
	I was wondering if its correct that with some individual retrograded potatoes cause less blood sugar rise. Sorry i am not native enlish speaking and i have sometimes hard to make simple sentences in my mother tongue as well :D – Jan May 6 2011 at 19:45
	ncbi.nlm.nih.gov/pubmed/8068199 – Jan May 6 2011 at 20:06
	Try ncbi.nlm.nih.gov/pubmed/12188614 but it all seems like gibberish to me. – Matt Feb 10 2012 at 15:39

Bread-Eating Beelzebub · Answer 1 · 2012-02-10 15:47:13Z UTC

I know that if you cook potatoes and then cool them, it forms resistant starch, which resists digestion in the small intestine and functions as a prebiotic (for better or worse) in lower digestive system. That's probably why they don't spike insulin as much. The fat will also affect insulin spikes too.

Kelly · Answer 2 · 2012-02-10 14:57:57Z UTC

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I'm not saying that retrograged starch can or can't affect blood glucose, however adding 50% butter surely would. Even I only add about 15-20% butter to my mashed potatoes, most people more like 2-5%. You've effectively taken away half the carbohydrates and replaced them with fat.

answered Feb 10 2012 at 14:57

Kelly
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"You've effectively taken away half the carbohydrates and replaced them with fat." YAY! :) – Canhawk Feb 10 2012 at 20:10

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I should have added that. I've obviously not been using enough butter in my potatoes. – Kelly Feb 10 2012 at 20:52

Shari Bambino · Answer 3 · 2012-02-10 15:34:24Z UTC

I learned something new today! I'd never heard of retrograde potatoes and I'm fascinated. The process seems to be fairly exact so the practicality of it goes out the window a bit for many but for those who have issues with starch the extra work may be worth it.

Jaga Maluk Belzia · Answer 4 · 2012-05-25 21:26:30Z UTC

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Cook potatoes can be so problematic at times! do you know how to do it successfully without water? Healthy Desserts

answered May 25 2012 at 21:26

Jaga Maluk Belzia
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Retrograded potatoes spike insulin less?

4 Answers