Make your own Instant Potato Flakes

Instant Potato Flakes

Makes 1 pint jar

  • 5  potatoes, peeled and chopped
  • Water
  1. Cover potatoes with just   enough water to cover them. Over medium heat, boil potatoes for 10-15      minutes, or until soft. They should be at the consistency of ready to be mashed.
  2. Once potatoes are soft, drain water and mash potatoes until smooth. Do not add any milk or seasonings.      *Reserve the water to make a yeast starter
  3. Set potatoes on dehydrator fruit roll sheets or a parchment paper lined dehydrator tray. Dehydrate on  145 degrees Fahrenheit for 6 hours or until dry and all moisture is removed.
  4. Break the sheets into chunks, put in the blender, and pulse until ground into flakes.The finer the flake, the stickier the potatoes will be when you reconstitute them.
  5. Add to a glass jar or container and store in a cool, dry area for 6 months.

To Reconstitute the Potato Flakes:

For flavoring soups, casseroles, and dishes add by the tablespoon until desired thickness is met.

For Mashed Potatoes:

Add potato flakes to boiling water, then remove from heat. Add additional ingredients such as cold milk, butter, salt, seasonings and stir in reconstituted potato flakes.

2 servings: 2/3 cup water, 1/4 teaspoon salt, 1 tablespoon butter, 1/4 cup milk, 2/3 cup flakes
4 servings: 1 1/3 cups water, 1/2 teaspoon salt, 2 tablespoons butter, 1/2 cup milk, 1 1/3 cup flakes
8 servings: 2 2/3 cups water, 1 teaspoon salt, 4 tablespoons butter, 1 cup milk, 2 2/3 cup flakes
16 servings: 5 1/3 cups water, 2 teaspoons salt, 8 tablespoons butter, 2 cups milk, 5 1/3 cups flakes

 

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