Instant Potato Flakes
Makes 1 pint jar
- 5 potatoes, peeled and chopped
- 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.
- 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
- 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.
- 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.
- 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