Can we eat potatoes in colitis? A Guide to Safe Eating During Flares and Remission

December 29, 2025 •

4 min read

According to the Crohn's & Colitis Foundation, dietary triggers for individuals with inflammatory bowel disease (IBD) can vary widely, making personalized nutrition crucial. For many, potatoes, a starchy vegetable, can be a tolerable and nutritious food choice, but the key to avoiding symptoms lies in how they are prepared and your current health status.

Quick Summary

This article explains how and when to consume potatoes with colitis, differentiating between flare-ups and remission. It covers safe preparation methods like peeling and cooking thoroughly, highlighting the importance of a low-fiber approach during active inflammation. Guidance is also provided on integrating potatoes into a balanced diet to support gut health and nutrition.

Key Points

Peel potatoes for flares: During a flare-up, always peel potatoes to remove high-fiber skin, making them easier to digest.
Cook potatoes until soft: Boil, steam, or bake potatoes until they are very tender to ensure they are gentle on your digestive system.
Avoid fried and high-fat preparations: Fried potatoes and excessive butter or cream can trigger symptoms and should be avoided, especially during flares.
Consider resistant starch in remission: During remission, cooled and reheated potatoes can provide beneficial resistant starch, but use caution.
Listen to your body: Individual tolerance varies greatly, so a food diary is essential for tracking your reactions to potatoes and different preparation methods.
Sweet potatoes are also an option: Peeled and well-cooked sweet potatoes are generally well-tolerated and nutrient-rich.
Avoid the skin entirely during flares: Never eat the skin of a potato during a flare-up, as its insoluble fiber can aggravate the gut.

Understanding Potatoes and Colitis

Potatoes are a versatile and common staple food, but their role in a colitis-friendly diet is nuanced. The main concern for people with colitis, especially during a flare-up, is the fiber content, specifically the insoluble fiber found in the potato skin. This tough fiber can irritate an already inflamed digestive tract, worsening symptoms like diarrhea and abdominal pain. By removing the skin and cooking the potato until very soft, its starches are made easier to digest, transforming it into a safe, energy-dense food source.

Eating Potatoes During a Colitis Flare-Up

During an active flare, the focus of your diet should be on minimizing digestive irritation. This means choosing low-fiber, easily digestible foods. Peeled, well-cooked white potatoes are often recommended during this time.

Safe Preparation for Flares

Mashed Potatoes: Boil peeled potatoes until they are very tender. Mash them with a small amount of low-lactose milk alternative (if needed) or low-fat broth. Avoid using butter or cream, which can be high in fat and trigger symptoms for some.
Plain Baked Potato (Peeled): Bake a potato until soft, then scoop out and eat only the fluffy interior. Discard the high-fiber skin completely.
Steamed Potatoes: Cut peeled potatoes into small chunks and steam until fork-tender. This method is gentle and preserves nutrients.
Potato Puree: Blend soft-cooked, peeled potatoes into a smooth puree or a creamy, simple soup, making them exceptionally easy to digest.

Eating Potatoes During Remission

When your colitis is in remission, you have more flexibility with your diet. This is the time to gradually reintroduce foods and find your personal tolerance level. Many people can enjoy a wider variety of potato preparations without experiencing discomfort.

Expanding Your Potato Choices in Remission

Resistant Starch Benefits: For some, cooking and then cooling potatoes creates resistant starch, which acts as a prebiotic for beneficial gut bacteria. Once cooled, reheat the potato to consume it. This should only be tried during remission as it may not be tolerated during a flare.
Baked Sweet Potatoes (Peeled): Sweet potatoes are a non-cruciferous, nutrient-rich option that can be well-tolerated. Ensure they are peeled and fully cooked.
Homemade French Fries or Roasted Potatoes: During remission, you might tolerate small portions of roasted or homemade baked fries. Bake them in a low-fat oil, and always avoid deep-fried, greasy restaurant versions.
Mindful Reintroduction: Keep a food diary to track how your body responds to different preparations and amounts. This will help you identify your safe limits.

Colitis Diet: Potato Comparison Table


Aspect	During a Flare-Up	During Remission
Preparation	Must be peeled, very well-cooked (mashed, steamed, pureed).	Peeled and well-cooked is still recommended; may tolerate certain low-fat preparations.
Skin	Avoid completely.	May be tolerated in moderation by some, but proceed with caution.
Texture	Soft and easily mashed; pureed is ideal.	Can be slightly firmer, such as roasted or baked.
Fat Content	Keep very low; use broth instead of butter.	Small amounts of healthy fats may be tolerated.
Resistant Starch	Not recommended; focus on immediate digestion.	Consider incorporating cooled-and-reheated potatoes for prebiotic benefits.
Fried Foods	Avoid all fried potato products like chips or french fries.	Avoid greasy, deep-fried products; homemade options with minimal oil might be okay.

Key Considerations and What to Avoid

While plain, well-cooked potatoes are generally safe, the way they are prepared is critical. Ingredients that often accompany potatoes can be problematic. Spicy seasonings, excessive butter or fat, and high-lactose dairy products can all trigger symptoms. Always opt for simple, gentle seasonings like salt or fresh herbs when tolerated.

What to Avoid with Potatoes:

Potato Skins: The insoluble fiber is a common irritant during flares and may cause issues even in remission for some.
Fried Potato Products: Commercial french fries and potato chips are high in fat and often contain irritants, making them unsafe.
Rich Sauces: Cream-based sauces or gravy can be high in fat and lactose, which are common triggers.

Conclusion: Navigating Your Potato Consumption

Yes, you can eat potatoes in colitis, provided you approach their consumption with care and awareness of your body's specific needs. The key distinction lies between eating during a flare-up and during remission. During active inflammation, prioritize peeled, soft, and low-fat preparations. In remission, you can cautiously experiment with more variety, always listening to your body's response. By following these guidelines and consulting with a healthcare professional or registered dietitian, you can enjoy this nutritious food without exacerbating your colitis symptoms. For further guidance on IBD-friendly nutrition, visit the Crohn's & Colitis Foundation.

A Final Word on Individual Tolerance

Every individual with colitis is different, and what works for one person may not work for another. The information provided here is a general guide, but your personal experience and a food diary are the most valuable tools for managing your diet. The ultimate goal is to find a balance that provides essential nutrients while minimizing digestive distress, making potatoes a safe part of your journey with colitis.

Frequently Asked Questions

Yes, you can eat potatoes during a flare-up, but they must be peeled and cooked until very soft. Mashed or pureed potatoes are often the most easily tolerated, and you should avoid the skin entirely.

Yes, potato skin should be avoided, especially during a flare-up, because it is high in insoluble fiber. This can be very irritating to an inflamed colon and may worsen symptoms.

Yes, sweet potatoes are generally considered safe for people with colitis, particularly when they are peeled and fully cooked. They are a good source of nutrients and can be easier to digest than other high-fiber vegetables.

The best methods are boiling, steaming, or baking (after peeling). These methods result in a soft texture that is gentle on the digestive system. Mashed potatoes are also a good option when prepared with low-fat ingredients.

No, you should avoid french fries and potato chips. They are high in fat and often contain additives that can trigger colitis symptoms. The high-fat content is especially problematic for an inflamed gut.

Resistant starch is a type of starch formed when cooked potatoes are cooled. It feeds beneficial gut bacteria, which can help reduce inflammation. It is generally only recommended during remission, not during a flare-up, and you should check for personal tolerance.

It is best to limit or avoid butter and milk, especially during a flare-up. Many people with colitis are sensitive to high-fat foods and lactose. Consider using a low-lactose milk alternative or broth for a creamy texture instead.