Can You Eat Potatoes if You Have Gastroparesis?

December 29, 2025 •

4 min read

According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), a modified diet is a primary treatment for managing gastroparesis symptoms. When prepared correctly, you can eat potatoes if you have gastroparesis by peeling, cooking until very soft, and mashing them to reduce their fiber content and aid digestion.

Quick Summary

This guide explains how to incorporate potatoes into a gastroparesis diet by focusing on proper preparation methods. It covers the reasons for low-fiber and low-fat eating, offers cooking tips, and provides a comparative table to help manage symptoms and ensure adequate nutrition.

Key Points

Peel the Potatoes: Always remove the high-fiber skin to improve digestibility and prevent symptom flare-ups.
Cook Until Very Soft: Boil, steam, or bake potatoes until they are extremely tender, reducing the work required by your stomach muscles.
Mash or Purée: Break down the food particles further by mashing or puréeing the cooked potato into a smooth consistency.
Limit Added Fats: Avoid using butter, cream, or other high-fat ingredients, which can slow stomach emptying and worsen symptoms.
Use Low-Fat Additives: Opt for fat-free broth or skim milk when preparing mashed potatoes to maintain a low-fat profile.
Eat Small Portions: Consume potatoes in small, frequent meals rather than large quantities to prevent overloading the stomach.
Monitor Your Tolerance: Since individual experiences vary, keep a food diary to track your body's response and adjust portion sizes accordingly.
Avoid Fried Potatoes: Greasy, fried potatoes like french fries are difficult to digest and should be avoided in a gastroparesis diet.

Understanding the Gastroparesis Diet

Gastroparesis is a chronic condition characterized by delayed gastric emptying, meaning the stomach empties its contents into the small intestine too slowly. This can cause symptoms such as nausea, vomiting, bloating, and feeling full quickly. A key strategy for managing these symptoms is dietary modification, focusing on foods that are low in fiber and fat, as both nutrients can further slow down stomach motility.

The Role of Fiber and Fat

Fiber: High-fiber foods are more difficult to digest and can sit in the stomach longer, exacerbating symptoms. The insoluble fiber found in vegetable skins and whole grains is particularly troublesome and can, in rare cases, even form solid masses called bezoars.
Fat: Fatty foods also naturally slow down stomach emptying. This is why fried potatoes are a poor choice for people with gastroparesis, whereas a lean baked potato prepared a certain way can be tolerated.

Why Potatoes Can Be a Good Choice

Contrary to some initial assumptions, potatoes can be a safe and valuable part of a gastroparesis-friendly diet when prepared correctly. They are naturally starchy and bland, and their texture can be easily modified to be soft and digestible. This makes them a useful source of carbohydrates for energy without the high fiber content of many other vegetables.

How to Safely Prepare Potatoes for Gastroparesis

For people with gastroparesis, the preparation method is more important than the food itself. Here's a step-by-step guide to making potatoes digestible:

Peel thoroughly: Always remove the skin completely. Potato skins contain a significant amount of insoluble fiber that can be difficult to process.
Cook until very soft: Boil, steam, or bake the peeled potatoes until they are completely fork-tender. The softer the better, as this reduces the mechanical work required by your stomach.
Mash or purée: Mashing or puréeing the cooked potato into a smooth consistency is the best way to break down the food particles. You can use a fork, a potato masher, or a food processor to achieve this.
Use low-fat ingredients: When making mashed potatoes, use low-fat milk, skim milk, or fat-free broth instead of butter, whole milk, or cream. A small amount of olive oil might be tolerated by some, but it's best to keep fat to a minimum.
Serve in small portions: Remember that eating smaller, more frequent meals is key for managing gastroparesis. A smaller portion of mashed potato is less likely to trigger symptoms than a large serving.

The Importance of Monitoring Your Symptoms

Even with these guidelines, every individual's tolerance levels differ. It is important to monitor how your body reacts to new or modified foods. Keep a food diary to track what you eat and any symptoms that follow. This can help you and your dietitian fine-tune your personal dietary approach.

Comparison: Gastroparesis-Friendly Potatoes vs. Problematic Potatoes


Feature	Gastroparesis-Friendly Potato Preparation	Gastroparesis-Problematic Potato Preparation
Skin	Always peeled to remove fiber.	Left on, as in a baked potato with skin or roasted potato chunks.
Cooking Method	Boiled, steamed, or baked until completely soft.	Fried (e.g., french fries), heavily roasted with oil, or cooked al dente.
Consistency	Mashed, puréed, or finely blended.	Chunky, firm, or whole.
Add-ins	Fat-free broth, skim milk, or a minimal amount of low-fat ingredients.	Butter, heavy cream, full-fat cheeses, or gravy.
Fat Content	Very low to negligible.	High, which delays stomach emptying.
Fiber Content	Low to minimal, especially with puréed versions.	Moderate to high, especially from the skin.

Conclusion

In summary, potatoes can be a viable and nutritious option for those managing gastroparesis, provided they are carefully prepared to be low in fiber and fat. Removing the skin, cooking until very soft, and mashing or puréeing the potatoes are crucial steps to minimize the digestive burden. As with any dietary change for gastroparesis, listening to your body and working with a healthcare professional or registered dietitian is paramount. Starting with small portions and gradually adjusting based on your tolerance levels will help you enjoy this versatile food without triggering uncomfortable symptoms. This mindful approach to preparation can expand your diet and help ensure you are receiving adequate nutrition while living with this condition.

A Simple Gastroparesis-Friendly Mashed Potato Recipe

Ingredients:

2 medium-sized potatoes
1/4 cup fat-free chicken or vegetable broth
2 tbsp skim milk
Pinch of salt (to taste)

Instructions:

Wash and thoroughly peel the potatoes.
Cut the peeled potatoes into even-sized chunks.
Place the potato chunks in a pot of cold, salted water. Bring to a boil and cook until they are extremely soft and can be easily pierced with a fork.
Drain the potatoes well.
Return the drained potatoes to the pot over low heat to remove any excess moisture.
Add the fat-free broth and skim milk. Mash the potatoes with a potato masher or use a hand mixer until the desired smooth consistency is reached.
Season with salt to taste. Serve warm in a small portion.

Outbound link

For more information on managing gastroparesis, visit the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) website: NIDDK Website

Frequently Asked Questions

Low-fiber and low-fat foods are recommended because high levels of fiber and fat can delay stomach emptying and worsen gastroparesis symptoms like nausea, bloating, and vomiting.

The best way is to peel the potato completely, cook it until very soft (by boiling or steaming), and then mash or purée it into a smooth, digestible consistency. Adding low-fat broth or skim milk is better than using butter or cream.

No, fried potatoes should be avoided. The high fat content in fried foods can significantly delay stomach emptying and aggravate gastroparesis symptoms.

Yes, just like regular potatoes, sweet potatoes should be peeled before cooking. The skin contains fiber that can be difficult to digest for someone with gastroparesis.

The high fiber content, especially in the skin of potatoes, can clump together in the stomach and potentially cause a hardened mass known as a bezoar. This can lead to a blockage, so proper preparation is essential.

Consider adding fat-free chicken or vegetable broth, skim milk, or a small amount of tolerated low-fat ingredients to create a creamy texture without the high fat content.

Yes, instant mashed potatoes can be a good option as they are low in fiber and can be prepared with low-fat liquids like skim milk or broth to keep the fat content down.