Dehydrated Mashed Potatoes
Are you a fan of mashed potatoes but struggle with the time and effort it takes to prepare them? Well, look no further than dehydrated mashed potatoes!
These flakes will save you time and are delicious, especially compared to boxed mashed potato flakes. But there’s more to dehydrated mashed potatoes than convenience—they’re also an excellent option for camping trips, emergency food storage, and reducing food waste.
What you need
To make dehydrated mashed potatoes at home, you will need the following:
- Potatoes: You can use any variety of potatoes, but russet potatoes are common.
- Water: You’ll need water to cook the potatoes. You will also need to mash the potatoes with water. Not milk. You also do not want to use butter to make them before drying. You will add the milk and butter when you prepare them for eating.
- Salt: To add flavor to the mashed potatoes.
- Dehydrator or your oven: A dehydrator is necessary to remove the moisture from the mashed potatoes.
- Blender or food processor: A blender or food processor is necessary to turn the mashed potatoes into flakes.
- Storage container: Once the mashed potatoes are dehydrated and turned into flakes. Store them in an airtight container until ready to use.
Optional:
- Seasonings: You can add any seasonings you like to the mashed potatoes, such as garlic powder, onion powder, or herbs.
How to make them
Peel raw potatoes. Cover them with cold water in a large pot.
Bring them to a boil over high heat. Reduce heat and low-boil for about 20 minutes until tender.
Drain the potatoes and add them to a bowl. Reserve some of the cooking water. Mix the potatoes with a bit of the cooking liquid.
Mash them with a potato masher or a mixer.
Make the texture a bit thicker than you would normally.
Spread them out on a sheet of dehydrator liner.
Place the liner on one of the dehydrator trays.
Dry them at 140°F/60°C for about 10 hours.
Break the dried potatoes up and add them to a blender or food processor bowl. Blend until coarse potato flakes form.
We don’t recommend dehydrating the potatoes in the oven unless your oven gets to 140°F or below. Older range models generally have a lowest temperature of 170°F. This is too hot for dehydrating potatoes.
How to rehydrate
Boil 2/3 of a cup of water with one tablespoon of butter until the butter melts. Remove from heat. Add in 2/3 of a cup of dehydrated potatoes. Stir. Add more butter, milk, salt, or sour cream to make the potatoes extra creamy. Garnish with chopped chives.
How to use them
- Instant mashed potatoes: Rehydrate the flakes with boiling water, add a little butter and milk, and have a quick and easy side dish.
- Shepherd’s pie topping: Rehydrate the flakes and use them to top shepherd’s pie.
- Potato pancakes: Mix the flakes with eggs and flour to create a batter for potato pancakes.
- Soup thickener: Use the flakes to thicken soups and stews.
- Potato bread: Add the flakes to bread dough for a flavorful twist on traditional bread.
How to store them
Store the potatoes in a mason jar or vacuum pack for about six months.
Helpful Tools
More Pantry Staples
- Garlic scape powder
- Garlic powder
- Dried chives
- Dehydrated scallions
- Dried orange slices
- Dried raspberries
- Dehydrated marshmallows
Dehydrated mashed potatoes are a convenient and versatile ingredient that can simplify your cooking and enhance your meals. Making dehydrated mashed potatoes at home is easy with simple ingredients and a dehydrator.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Dehydrated Mashed Potatoes
Ingredients
- 4 pounds potatoes
- water to cover
- 1 teaspoon salt
To rehydrate
- ⅔ cup milk or water
- 1 tablespoon sour cream optional
- salt to taste
Instructions
- Peel potatoes. immediately add them to a pot with cold water to deter browning.4 pounds potatoes, water to cover
- Cut them into pieces so that they will cook faster.
- Add salt. Bring them to a boil in a large, covered pot, over high heat. Reduce heat to a low boil until the potatoes are tender.1 teaspoon salt
- Drain. Reserve a cup of the cooking liquid.
- Mash with a potato masher or a hand mixer with a bit of the cooking water.
- Make the consistency thicker than you normally would when you are mashing.
To Rehydrate the Potatoes
- To rehydrate for two servings, boil ⅔ cup of water or milk with one tablespoon of butter. Remove from the heat and stir in ⅔ cup of dehydrated potatoes. Mix with more butter, milk, salt, or sour cream. Garnish with chives.⅔ cup milk or water, 1 tablespoon sour cream, salt to taste
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally published March 28, 2023.
Just wondering how thick you should spread the potatoes on the paper to dehydrate? I have dehydrated sliced potatoes but haven’t tried to do dehydrate mashed potatoes.
We did about a quarter inch.
It’s not crucial. If it’s thicker, it will take longer to dehydrate.