Can people with diverticulosis eat potatoes? A dietary guide

November 8, 2025 •

5 min read

According to the Cleveland Clinic, diverticulosis, the condition of having small intestinal pouches, affects more than two-thirds of Americans over age 80. A common question for those with the condition is: Can people with diverticulosis eat potatoes? The answer largely depends on whether you are experiencing an acute flare-up or managing the condition long-term.

Quick Summary

The inclusion of potatoes in a diverticulosis diet depends on the phase of the condition. During a flare-up, low-fiber, peeled potatoes are recommended. In remission, a high-fiber approach including potato skins supports long-term digestive health. Preparation methods are crucial for safe consumption.

Key Points

Timing is key: Safe potato consumption depends on whether you are experiencing a diverticulitis flare-up or are in remission.
Peel potatoes during a flare-up: To minimize fiber and irritation to the inflamed colon, peel potatoes and ensure they are well-cooked.
Eat the skin in remission: For long-term management and prevention, include potato skins to increase your dietary fiber intake.
Sweet potatoes are also a great option: Pureed sweet potatoes can be used during a flare, while the skin can be included in remission for extra vitamins and fiber.
Preparation is critical: Simple cooking methods like boiling, steaming, and baking are best. Avoid fried potatoes and heavy, irritating toppings.
Combine with a balanced diet: Potatoes should be part of an overall balanced, high-fiber diet during remission, including adequate hydration and exercise.

Understanding Diverticulosis and the Role of Diet

Diverticulosis is a common condition characterized by the formation of small, bulging pouches called diverticula in the lining of the large intestine. For most people, it remains asymptomatic. However, when these pouches become inflamed or infected, the condition is called diverticulitis, which can cause significant pain and other symptoms.

The dietary approach to diverticular disease varies significantly based on its phase. For long-term management and prevention of flares (in the diverticulosis phase), a high-fiber diet is recommended to promote regular bowel movements and reduce pressure on the intestinal walls. In contrast, during an acute diverticulitis flare-up, a temporary low-fiber or clear liquid diet is often prescribed to give the colon a chance to rest and heal. This key distinction directly influences how and when potatoes can be safely consumed.

Can people with diverticulosis eat potatoes? The short answer

Yes, people with diverticulosis can eat potatoes, but with important considerations for how they are prepared. During a diverticulitis flare-up, peeled potatoes are part of a transitional, low-fiber diet. For long-term management in remission, the high-fiber skins can be included to help meet daily fiber goals. The safety and benefits of potatoes depend heavily on whether the skin is removed and the cooking method used. Always consult with a healthcare provider or a registered dietitian for personalized advice tailored to your specific condition.

Potatoes During an Acute Diverticulitis Flare-Up

During an acute attack of diverticulitis, the goal is to reduce irritation to the inflamed intestinal pouches. This requires a temporary shift to a low-fiber, low-residue diet. In this phase, peeled and well-cooked white potatoes are a suitable option. The skin, which contains insoluble fiber, is removed to reduce bulk in the stool and minimize potential irritation.

Safe preparations include:
- Mashed Potatoes: Made from peeled, boiled potatoes with milk or butter.
- Baked Potatoes (no skin): Scoop out the soft, cooked interior and discard the fibrous skin.
- Boiled Potatoes: A simple and gentle way to cook potatoes without added fats or seasonings that might cause irritation.

It is important to transition slowly back to a normal diet after a flare, under the guidance of a doctor, to avoid overwhelming the healing colon with too much fiber too quickly.

Potatoes for Long-Term Diverticulosis Management

Once a flare-up has subsided, or for individuals managing asymptomatic diverticulosis, a high-fiber diet is crucial for prevention. In this phase, potatoes can and should be included with the skin on to maximize their fiber content. Both white and sweet potatoes, eaten with their skins, contribute to the recommended daily fiber intake, which helps to soften stool and promote regular bowel movements.

High-fiber potato options for remission:

Baked Potatoes with Skin: A simple, fiber-rich choice. Avoid loading with high-fat toppings.
Roasted Sweet Potatoes with Skin: A great source of fiber, vitamins A and C, and antioxidants.
Small, New Potatoes (with skin): These tend to have a higher resistant starch content, which can be beneficial for gut bacteria.

White Potatoes vs. Sweet Potatoes: A Comparison

For those with diverticulosis, the choice between white and sweet potatoes often comes down to their nutritional profile and fiber content, especially during different stages of the condition. Both can be beneficial, but offer distinct advantages.


Feature	White Potato	Sweet Potato
Best for Flare-up?	Yes, peeled and cooked. Lower overall fiber than sweet potato skin.	Yes, peeled and pureed. Good for modifying fiber intake.
Best for Remission?	Yes, with skin on to boost fiber and potassium.	Yes, with skin on. Excellent source of vitamin A, fiber, and antioxidants.
Main Nutrients	Potassium, Vitamin C, Vitamin B6.	Vitamin A, Vitamin C, Potassium, Manganese.
Fiber Source	Most of the fiber is in the skin.	Significant fiber in both flesh and skin.
Carbohydrate Type	Higher glycemic load due to rapidly digestible starch.	Slightly lower glycemic load than white potatoes.
Antioxidants	Moderate levels, especially purple varieties.	High levels of beta-carotene and other antioxidants.

Preparation Matters: The Right Way to Eat Potatoes

The way you cook and serve potatoes is just as important as the type you choose. For diverticulosis management, focusing on simple, gentle cooking methods can prevent irritation. Avoid adding excessive fats or irritating spices, especially during or after a flare.

Safe cooking methods

Boiling and Steaming: These methods make the potatoes very soft and easily digestible. Perfect for the low-fiber phase.
Baking: When preparing for a flare-up, baking and removing the skin allows you to enjoy the fluffy interior. For long-term health, baking with the skin on retains the most nutrients and fiber.
Mashing: Peel and boil potatoes, then mash with a little milk or dairy alternative for a soft, low-residue meal.

Recipes to consider

Creamy Mashed Sweet Potatoes: A pureed sweet potato dish offers fiber and nutrients in an easy-to-tolerate form.
Simple Boiled Potato Medley: New or fingerling potatoes, boiled with the skin on for a high-fiber side dish in remission.
Baked Russet Potato: In remission, simply bake and eat the whole potato with a drizzle of olive oil for added healthy fats.

Balancing Your Plate Beyond Potatoes

While potatoes can be a safe and nutritious part of a diverticulosis diet, they should be consumed as part of a balanced diet. During remission, focus on including a wide variety of high-fiber foods such as fruits, vegetables, and whole grains. Remember to increase fiber intake gradually to avoid bloating and gas. Additionally, stay well-hydrated by drinking plenty of water throughout the day, as this helps soften stool and supports overall digestive health. Regular physical activity also contributes to better bowel function and can reduce the risk of flare-ups. You can find more information about diet and diverticular disease from reputable sources like the British Dietetic Association.

Conclusion

In summary, the answer to the question, can people with diverticulosis eat potatoes? is a definitive yes, with the crucial caveat that preparation must align with your current health status. During an acute diverticulitis flare-up, opt for peeled, well-cooked potatoes to minimize fiber intake and give your colon a rest. Once in remission, embrace the fiber and nutrients found in potato skins by incorporating them into your high-fiber diet. By making mindful choices about preparation and portion size, potatoes can remain a versatile and healthy staple in your nutrition plan, supporting digestive health and overall well-being.

Frequently Asked Questions

Fried potatoes, like french fries or potato chips, should be avoided, especially during a flare-up. Fried and spicy foods can irritate the digestive tract and worsen symptoms. For long-term management, simpler, less fatty preparation methods are preferred.

No, the long-standing belief that seeds, nuts, and popcorn get stuck in diverticula and cause inflammation has been debunked. Current research indicates these foods do not need to be avoided during remission.

Yes, mashed potatoes made from peeled, boiled potatoes are often recommended during the recovery phase of a flare-up. This low-fiber, soft food is gentle on the digestive system.

Both can be part of a diverticulosis diet. During a flare, both can be peeled and cooked. In remission, eating either with the skin on is beneficial for increasing fiber. Sweet potatoes offer a higher amount of certain vitamins like Vitamin A.

After a liquid or low-fiber diet, you can gradually reintroduce low-fiber foods like peeled potatoes. Once symptoms have fully subsided, you can slowly add back fiber-rich foods, including potatoes with the skin, as tolerated.

The resistant starch in potatoes, particularly from cooled, boiled potatoes, acts as a prebiotic, feeding beneficial gut bacteria. This can promote good digestive health and may help in long-term management during remission.

The main difference is the fiber content. A diverticulosis diet focuses on high fiber to prevent constipation and future flares. A diverticulitis diet is a temporary, low-fiber diet during an active flare-up to allow the colon to rest.