Greater potato consumption is associated with a greater risk of coming down with type 2 diabetes, but of the hundred or so pounds of potatoes Americans eat every year, most are in the deep-fried form of French fries and potato chips. But even baked, boiled, or mashed potatoes seem to carry a small increased risk even after taking all the butter and sour cream into account. The reason that potato consumption may just have a neutral impact on mortality risk (as opposed to other whole plant foods–beans, nuts, vegetables, and fruits–that are linked to a longer life) is that all the fiber and vitamin C and potassium in white potatoes might be counterbalanced by the detrimental effects of their high glycemic index.

Question: Are potatoes a green light food or a yellow like food?

Dr Greger: "Well, that's a good question! I would make it a yellow-like food just because of the opportunity cost, right! You're missing an opportunity to eat something even healthier, so if possible anything you do with a white potato, if you could do with a sweet potato or some other vegetable that would have that extra benefit beyond just having a neutral effect on mortality."