17 Surprising Recipes with Potato Flakes (2024)

FAQs

What are potato flakes good for? ›

Potato flakes are also an excellent base for creamy potato soup. Add a crispy coating to fish, chicken or pork chops by dipping in egg wash, then dredging in potato flakes before baking or lightly frying. You can also add potato flakes to meatloaf or meatballs to create a delightful texture.

Do instant mashed potatoes go bad after the expiration date? Yes, instant mashed potatoes can go bad after the expiration date. It is best to discard any potatoes that have been opened and stored past the expiration date as they may have spoiled and could cause food poisoning.

Make the Box Better

Those same add-ins—chopped fresh herbs like chives or parsley, chopped cooked bacon, crumbled blue cheese, roasted garlic cloves and so on—will enhance the instant variety as well. Butter (not margarine) is a must, as is sour cream.

When stored according to USDA commodity specifications, the shelf life of dehydrated potato products is one to two years. Their reconstitution ratio makes them efficient for storage and convenient for the end-users.

In general, potato flakes have a long shelf-life and they won't spoil very easily. They can stay fresh for 25 years or more! However, you need to store them properly to truly increase their shelf-life.

Instant mashed potato flakes, often known as potato buds, are made from dried, previously cooked potatoes. A user may make instant mashed potatoes by rehydrating them in hot water or milk. There's no denying that homemade mashed potatoes are better, but there are times when potato flakes are the better option.

They store easily—no refrigeration needed—and go to work straight from the package. And because they're easy to mix with seasonings both before and after rehydration, they're perfect platforms for flavor innovation.

Instant mashed potatoes are dehydrated potato flakes or granules that, when liquid is added, create light and fluffy mashed tubers. A serving of these potatoes provides a dose of potassium, vitamin C, fiber, vitamin B6, magnesium, calcium, and iron (via LiveStrong).

A: Black spots in potatoes are mostly attributed to internal bruises or the result of sugar concentrations brought on by any of several pre or post-harvest conditions and are generally harmless. However, the black spots could also be an early concentration of decay.

Sometimes I see brown specks in my Simply Potatoes^® mashed potatoes, what are they? On rare occasions the skins or the “eyes” of potatoes manage to get through during the cutting and sorting process in our plants.

Can you store potato flakes in mason jars? ›

Today I want to discuss how to get the longest shelf life for your mashed potato flakes. Using glass containers or Mason jars really do work great for your s...

Toss in some fresh herbs

Chives work great if you like a mild, oniony taste, but feel free to use parsley, dill, or thyme as well. If your instant potatoes already have some garlic mixed in (another worthy add-on!), try garnishing your spuds with tarragon or rosemary, which pair exceptionally well with garlic.

Instant mashed potato flakes typically thicken almost instantly when you mix them with hot water or milk. You'll notice the thickening process happening within a minute or two of stirring.

Instant mashed potato flakes, often known as potato buds, are made from dried, previously cooked potatoes. A user may make instant mashed potatoes by rehydrating them in hot water or milk.

REHYDRATION: Reconstitute standard flakes in 77°C water and cold milk for a smooth, mealy texture. Avoid using boiling water, as it hydrates the dried cells so quickly that they rupture to create a sticky texture.

How to Cook with Dehydrated Hash Browns. In order to rehydrate dehydrated hash browns, you need to soak them in water for about 15 minutes. After they're rehydrated, you just need to cook them like you would any other fresh shredded potato.

To add potato flour or flakes to an existing recipe that doesn't call for it: Substitute 1/4 cup (46g) potato flour or 1/2 cup (43g) potato flakes for 1/4 cup (30g) of the all-purpose or bread flour in a recipe using 3 to 4 cups (360g to 480g) of flour.