Make Your Own Shelf Stable Instant Mashed Potatoes & Replace Store-Bought Brands!
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to pasty mashed potatoes.
- Peel and boil potatoes until soft. Cover them with cold water, then heat to boiling and reduce to a simmer. If you start in hot water, they’ll cook unevenly, with the outside falling apart before the inside is cooked. Do NOT add salt to water.
- Drain potatoes, reserving water from boiling potatoes.
- Mash potatoes with reserved water to thin. Because fats and dairy products don’t dehydrate well and can spoil, do not add any milk or butter. Add salt, if desired.
- Run the mashed potatoes through a blender or mixer until creamy and lump-free.
- Cover dehydrator trays with non-stick sheets or parchment paper.
- Pour a six inch puddle of potatoes onto the covered tray and spread thinly (about an eighth inch) with a spatula. 2½ pounds of mashed potatoes will take up five 15 x 15 trays.
- Dehydrate at 135°F/55°C for approximately eight hours until potatoes form a brittle sheet.
- Flip as follows to thoroughly dry the underside of the potato sheet: After about five hours of drying, place a dehydrator tray on top of the potato sheet and flip the two trays over so that the moister bottom side is facing up.
- You’ll know they are finished when they “break” instead of “bend” and they are a whitish golden color. The dried sheet of potatoes will easily snap into Bark or crush down for tighter packing. Crush Potato Bark into small pieces (flakes) for tighter packing.
Dinner Mashed Potatoes
To make your own mashed potatoes, try this simple recipe.
- Heat water, butter, and salt (optional) to rolling boil in saucepan.
- Remove from heat.
- Stir in milk and flakes with fork until potatoes are desired consistency. Do not whip. Refrigerate leftovers.
- Add more butter or milk to taste, as this recipe will make potatoes that are on the “stiffer” side. For a creamier mashed potato, stir in additional hot water or milk.
HIGH ALTITUDE (3500-6500 ft): because liquids may evaporate faster, increase water amount and cooking times if needed.
Note: All microwaves vary and heating times may have to be adjusted.
- Combine water, salt, and butter according to chart in microwave-safe serving bowl.
- Heat to a boil in microwave on high setting. Note: Microwaving not recommended for over 6 servings.
- Remove from microwave. Caution: Serving bowl and liquid will be hot.
- Add cold milk; stir in potatoes gently and let stand until moist. Whip lightly with fork and serve.
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