The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
It is a very good diet for those who have mouth ulcers. It is easy to digest and facilitate digestion making them a good diet for patients. They maintain good blood glucose level which does not let brain fatigue creep in and keeps the brain active and alert. It is good for heart and beneficial for people having kidney stones.
They can be fried, baked, grilled, boiled, steamed & chopped/ mashed. It serve as a good complement to many meals.