17 Surprising Recipes with Potato Flakes (2024)

FAQs

How do you spruce up instant mashed potatoes? ›

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.

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. There are a few things you must do to ensure that you are properly storing your potato flakes.

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

A: When stored properly the shelf life of dehydrated potato products is one to two years. The potato products you keep in your pantry will have an expiration date listed directly on the packaging.

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.

As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes.

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.

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...

Nutrition. Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins.

Do potato flakes need to be refrigerated? ›

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.

The original KFC mashed potatoes ingredients are a little different from the ones we use here. In the restaurant, they're made with potato flakes. The powdered mixture also contains a good bit of sodium, between the salt and MSG, as well as milk and other seasonings.

Whether you're making instant mashed potatoes or real ones, you can basically put anything you want in them. I actually use cream cheese and half-and-half most of the time. If you don't have milk, you can use water, any kind of broth, half-and-half, melted butter, sour cream, mayonnaise, plain yogurt, kefir…

Add Oil, Margarine and Milk

Drizzling in a little of either oil in makes a great substitute for butter in mashed potatoes. Though oil is healthier, it is even higher in calories than butter, however, so take care if you are weight-watching. A tablespoon of olive oil has 118 calories according to the USDA.

By far the easiest way to add potato to your bread is by using potatoes in their dried form: flour or flakes, which are completely interchangeable. Since dried potato includes all the starch but none of the potato's liquid, it won't mess with your dough's hydration.

Try out potato flakes on breaded vegetables too -- just substitute the panko breading with potato flakes for a delicious, crispy side of veggies straight from the air fryer. Or give eggplant patties a coating of Italian seasoned potato flakes for spectacularly crispy eggplant parmesan.

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.