First of all, let me say that as a diabetic, potatoes are my krypotonite. Even a small amount will raise my BG by 50 points. That is why I was very interested when some people on another board did what they called “Retrograded Potatoes”. The above article give a little detail, however I dug a little deeper and treated it as a chemistry experiment. I found out that not all potatoes are as starchy with as many carbs. Your white (russet) potatoes are high in starch. Yellow or gold is medium, and red is the lowest. Now I decided to use the whites because if this was going to work I wanted it to be as close to my regular potato soup. We peeled and cubed 5 whole potatoes. The cubes were about 1/2″ cubes. I figured the smaller the chunk the more chance to remove as much starch as possible. We then rinsed the potatoes in cold water thoroughly and put them in a pan with very cold filtered water. We then raised the temp to just above boiling for 10 minutes, then drained and rinsed again in cold water. We did this 3 complete times, each time removing more starch and shocking the potatoes to cause the remaining starch to turn into the non-harmful type. After that, we placed them in a bowl after the last cold water rinsing, and filled the container with as cold water as we could. closed the lid and put it in the back of the refrigerator for 2 days. After that time, we pulled it out and again drained and rinsed one last time. We then made soup with a little water, whole milk, heavy whipping cream, a part of a purple onion, and salt and pepper. Heated it up and let it simmer. The texture of the potatoes is softer, if that makes sense. I could not tell any difference in the taste. If anything, it was better, less starchy….and like I said, 3 hours after eating 1/2 bowl my BG was 104.
Next up: We try to retrograde beans!