You can safeguard the nutrients in your mashed potatoes by cooking them a little differently this year.  The trick? Boil them whole. The reason?  Cubing your potatoes first will slash their potassium content by as much as 50 percent.  Okay, boiling them whole does take a bit longer.  But the payoff is that you get not only more potassium, but more of other important minerals, too: magnesium, manganese, phosphorus, iron, and zinc. (Roasting, baking, or microwaving whole potatoes also preserves more potassium, by the way.)

Why do you need it? Potassium helps your body regulate blood pressure and heart rate, as well as nerve and muscle function. And food is your best source.  So remember, boil them whole and max out the nutrients in your mashed potatoes.

 

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