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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Boiled potatoes can be stored in an airtight container in the refrigerator for 3 to 5 days.
Yes, but their texture changes. They are best frozen when mashed; whole or sliced boiled potatoes may become grainy or watery upon thawing.
It is better to boil them with the skin on to preserve vitamins and minerals. The skin can be easily slipped off after cooking.
Yes, they are a nutrient-dense carbohydrate source, high in potassium and Vitamin C, and very low in fat when prepared without butter or oil.
Boiled cauliflower florets or boiled radishes are common low-carb alternatives that mimic the texture of potatoes in many dishes.
Discard the potato if it has a slimy texture, an off or sour smell, or if you see any visible mold growth.
Gumminess is caused by overworking the potato, which releases too much starch. Use a hand masher instead of a food processor or blender.
Yes, the skin is edible and contains a significant portion of the potato's total fiber and potassium.
Reheat them in the microwave with a splash of water covered by a damp paper towel, or lightly steam them to maintain moisture.
boiled unsalted potato is a versatile ingredient found in cuisines around the world. With 87 calories per 100g and 1.87 grams of protein, it's a nutritious addition to many dishes.
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