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. Here 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

 

Prepper's Cookbook

Tess Pennington is the author of The Prepper’s Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals. When a catastrophic collapse cripples society, grocery store shelves will empty within days. But if you follow this book’s plan for stocking, organizing and maintaining a proper emergency food supply, your family will have plenty to eat for weeks, months or even years. Visit her web site at ReadyNutrition.com.

This information has been made available by Ready Nutrition

Originally published June 20th, 2013
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  • 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?

  • http://rantingsfromacrossthestreet.wordpress.com/ Kelly

    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?

    • http://www.readynutrition.com Tess Pennington

      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? 

  • http://www.readynutrition.com Tess Pennington

    Hi Emily,

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

    Tess 

  • Krystal

    How would I dehydrate these in the oven?

    • http://www.readynutrition.com Tess Pennington

      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!

    • http://www.readynutrition.com Tess Pennington

      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.

      Tess

  • 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!!

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