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Instant Mashed Potato Flakes. April 3, 2008. Sometimes called potato buds, instant mashed potato flakes are dehydrated cooked potatoes. Reconstitute them with hot water or milk, and you've got.
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Prepare meatloaf that is both juicy and soft. Use quick potato flakes for the traditional binding ingredients of meatloaf, such as breadcrumbs, rice, or oats. The flakes keep the meat juicy and tender and easily blend into the mixture. Use flavoured potato flakes, including butter and herb, to boost the meatloaf's flavour quickly.
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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.
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Once washed and inspected, a machine called a hydro cutter slices the peeled potatoes and pre-cooks them. After the slices of pre-cooked potato are cooled, they are mashed. The mashed potatoes are then dehydrated on a drum dryer that flattens them. When fully dried and flattened, the layer of mashed potatoes is shattered into flakes of similar.
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Dehydrated Potato Flakes. Potato flakes get their name from the standard look of the product - flake like. The general process starts with a fresh potato that is peeled, cooked, mashed and then thinly spread over a heated drum to be dried. This process was first patented in 1954 by the USDA, however there are patents as early as 1912.
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To use your dehydrated potato flakes. Bring 2/3 cup water and 1 Tablespoon butter to a boil. Turn off the heat and add 1/4 cup milk and stir in 2/3 cup flakes. Add more butter or milk to taste, as this recipe will make potatoes that are on the "stiffer" side. Want to get more ideas?
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The potato flakes create instant creamy, fluffy mashed potatoes baked to perfection. 4. Paula Deen's Crockpot Potato Soup. With winter in full swing, nothing's better than a bowl of Paula Deen's potato soup. A sip of this soup will warm you up from the inside out. It's thick, creamy, and oh-so-delicious!
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Add a layer of mashed potatoes, top with shredded cheese and bake. Mashed potatoes make a nice crust for a quiche. Press the mashed potatoes onto the bottom of a greased pie plate. Bake in a 350-degree oven until the edges are golden brown (30 minutes). Add the filling and bake another 25-30 minutes.
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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.
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Put the dehydrated potato pieces into a food processor or blender to crunch them up into flakes. Grind them up as much as you can. The finer the grind the smoother the mashed potatoes. Using Homemade Potato Flakes. Reconstitute the potato flakes with about twice as much water as flakes. For example, 2/3 cup water and 1/3 cup flakes makes 1 serving.
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Boiling the potatoes will be the next step of the process just like you would if you were making regular mashed potatoes. One of the most important pieces of equipment you need to prepare dehydrated potato flakes from scratch is a dehydrator. There are many available, but you will need one that has sheets. Expect to wait at least 24 hours to 36.
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Potato flour is simply cooked, dried ground potatoes with no additives. Granular flour will pass through a 40 mesh, or 420 micron, screen. Fine flour will pass through an 80 mesh, or 177 micron, screen. Although it may look like finely ground potato flakes, the two products are very different.
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Put the potatoes into boiling water to blanch for a few minutes (about 2 minutes for fine shred, 5 minutes for thicker shreds). Scoop them out, plunge into ice water to stop cooking, and drain. While waiting for the water to boil for the shredded potatoes, I peeled the potatoes for the soon-to-be potato flakes.
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Go to Recipe. It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan.
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I have LOTS of tips throughout this video, so don't miss any of it! Learn how to make a good, storage-worthy mashed potato, dehydrate it, then vacuum seal fo.