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Butter-free mashed potatoes with moderate glycemic impact and low fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
88
KCAL / 100G
Carbs
20.1g
· 90%
Protein
1.9g
· 8%
Fat
0.2g
· 2%
Fiber
1.8g
Vitamins
B6
0.23mg · 14% DV
Vitamin C
8mg · 9% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Sodium
250mg · 11% DV
Potassium ⭐
310mg · 9% DV
Phosphorus
44mg · 6% DV
Magnesium
20mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Warm them gently over low heat and stir until some of the extra moisture evaporates. Mixing in more cooked potato also helps thicken the texture.
They turn gluey when the potatoes are overworked, especially with a blender or food processor. A potato masher or fork gives a lighter texture because it releases less starch.
They are mostly a carbohydrate food, so pairing them with beans, yogurt, eggs, fish, or chicken makes the meal more balanced. Adding vegetables can also improve fullness and variety.
They can work well before exercise as an easy-to-digest carbohydrate option. After training, they are more useful when eaten with a protein source rather than on their own.
No single food or eating time causes weight gain by itself; overall intake and portion size matter more. Mashed potatoes are easy to overeat, so serving size still counts.
Once cooled and stored in a sealed container, they are usually best within about 3 days. They should not be left at room temperature for long periods.
Yes, but the texture may change slightly after thawing and they can release some water. Reheating slowly and stirring well usually improves the consistency.
Try using a little of the cooking water, olive oil, or mashing the potatoes while they are still hot. These methods improve texture without needing dairy.
Black pepper, nutmeg, garlic powder, chives, dill, and thyme are all common choices. They add flavor and can make a low-fat mash taste more satisfying.
People with diabetes or insulin resistance may want to watch portions because mashed potatoes can raise blood sugar quickly. Eating them with protein, fiber-rich vegetables, or healthy fats may help moderate the meal.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.