Yesterday we saw that beans are low GI and why (resistant starch), and how they even have a "second meal effect" into the following day where BG spikes are significantly blunted in subsequent, non-bean, high GI meals. Potatoes are high GI, typically causing significant spikes in blood glucose—not the best choice for diabetics. But is there a way to prepare, say, mashed potatoes in a way that would not only make them significantly lower GI, but creating a second meal effect as well?

OK, so per Tatertot Tim, here's a list of the resistant starch content of various foods (he hasn't thoroughly verified some of these but believes it to be largely accurate).