🥣 Homemade Instant Mashed Potatoes (Dehydrated)

🥣 Homemade Instant Mashed Potatoes (Dehydrated)

🔪 Step 1: Prep & Cook

1. Peel and chop potatoes into chunks.

2. Boil until very soft (mashable), about 15–20 minutes.

3. Drain well and mash or blend until smooth.

   • Optional: Add a small amount of salt or butter after cooking, but don’t overdo fat—it can go rancid.

💡 The smoother the mash, the smoother your powder.

🌬️ Step 2: Dehydrate

1. Spread mashed potatoes thinly (¼ inch) on parchment-lined trays or silicone mats.

2. Temp: 125–135°F (52–57°C)

3. Time: 8–12 hours

4. Flip or break apart partway through to ensure even drying.

⚙️ Step 3: Powder

• Break up the dried sheets.

• Use a blender, food processor, or coffee grinder to make a fine powder.

🧂 Storage:

• Store in airtight container, preferably vacuum sealed or with a desiccant pack.

• Shelf life: 1–2 years

💧 To Make Instant Mashed Potatoes:

• Mix 1 cup boiling water with ⅓ cup mashed potato powder

• Stir and let sit 1–2 minutes.

• Add milk, butter, or seasoning to taste