DIY Potato Flakes From Scratch

The more I practice making pantry items from scratch, the more I realize how easy it is for us to do it ourselves. We are spending way too much for these “instant” foods such as instant rice and potato flakes when we can make them ourselves using fresh ingredients.

Potato flakes are one of those pantry items you can make from home and save money doing so. They have a variety of uses, and all you need to do is cook the potatoes beforehand and dehydrated them. It’s that simple, folks!  This is also a great way to make use of potatoes that are beginning to sprout.

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.
  6. To flavor 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


The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published June 20th, 2013
The Ready Nutrition Vegetable Garden In A Can
If you found this article useful, please Vote for Ready Nutrition as a top prepper web site.
share this article with others
related reading
featured today

Leave A Comment...
Ready Nutrition Home Page

  • kim

    Do you cook the potatoes first? 

  • kim

    between step 1 cover potatoes with water and step 2 once they are soft, are these boiled? or at room temp for several hours?

  • Thank you for your post! I’m looking forward to giving this a try. Do you think if I vacuum sealed the jar, the flakes would last longer?

    • Hi Kelly,

      Great idea! Yes, if you vacuuum sealed the jars, they would last longer.

  • Mary

    Thanks for this idea. It looks like I will have a lot of extra potatoes and didn’t want to can all of them. I am going to try this out as soon as we have some ready.

  • Emily

    You say to cover the potatoes and wait until they get soft.  Are we supposed to cook them until soft, or just leave them soaking? 

  • Hi Emily,

    Cook them until they are soft; as you would for making mashed potatoes. 


  • Krystal

    How would I dehydrate these in the oven?

    • Krystal,

      If you want to dehydrate in your oven, do so at a very low setting, less than 200 degrees F.

  • Brenda

    Have you tried the potatoes that yourself? Would like to know if you can tell the fifference between the fresh or the dehydrated? Thanks!

    • Brenda,

      They have the same flavor as before. You may notice a slight difference in the texture though. I add mine to soups most of the time.


  • Brenda

    Thanks Tess. I dont care for instant potatoes thats why I asked about your method..I have dehydrated my own grated potatoes for Hash Browns and I must say they are better then any Hash Brown Ive ever had before.,DELISH!

  • Billie

    Thanks for the info as for some of the other posts, read completely people no where does it say cover with water and wait for them to get soft. It has “cook until soft”. 

  • Jackie

    I jazz up instant potatoes by adding chicken bouillon and dried onion flakes plus butter S&P and milk and you can’t tell the difference from regular mashed potatoes AND soooo much more convenient!!

  • This is awesome! I wonder if I can do this with sweet potatoes too? I’ll bet we can! I am so grateful for your post. Thanks so much for sharing. 🙂

    ETA: I almost forgot to ask: How much is a serving in your recipe? Just curious so I know.

  • About how thick of a layer do you make when placing them in the dehydrator? We have an “As seen on TV” dehydrator from about 20 years ago w/ no controls on it, so there is always some guess work involved.

  • coweyes

    I’m curious about the shelf life, any idea of the shelf life on potatoes done with this recipe?

    • Tess

      The powdered potato flakes last anywhere between 6 months to a year in a regular container. If you add oxygen absorbers and ensure it stays out of direct sunlight and other food enemies (oxygen, sunlight, insects, moisture), it has the potential to last indefinitely. Here is a study I found on instant potato flakes in #10 cans:

      “ABSTRACT:  The sensory and nutritional quality of dehydrated potato flakes packaged in nr 10 cans held at ambient temperatures up to30 y was studied. Thirteen samples of dehydrated potato flakes were obtained from donors. A consumer panel evaluated reconstituted product for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Overall acceptability hedonic scores ranged from 3.7 to 6.6 and declined significantly over time. Sensory shelf-life, based on a cutoff of 80% of initial overall acceptability, was 16 y. Vitamin C levels remained constant over storage time. Headspace hexanal concentrations ranged from 0 to 2.09 μg/g. There was no significant correlation between headspace hexanal of dry flakes and hedonic scores of reconstituted product.Dehydrated potato flakes appear to retain sufficient quality over time to warrant consideration for long-term storage purposes.”

      This is in #10 cans, which I would think would preserve it best.

  • Al Cider

    5 yrs ago, 4 yrs ago, 3 yrs ago…
    Is this page/community still active?

Ready Nutrition Articles By Category
Looking for something specific on our site? Start your search in our list of articles by main category topic.