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.
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

 

By Tess Pennington

Source: readynutrition.com

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.

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