Homemade Instant Mashed Potatoes

Let’s make some dehydrated instant mashed potatoes. These potatoes will rehydrate in under 10 minutes & are a much healthier option than any prepackaged convenience option

You can use any type of potato you want to, even sweet potatoes

If you wanted to skip the peeling step you can but I find it looks better if you do

For every 5 pounds of potatoes you will get approximately 2 cups of mashed potato powder

I like to make some Homemade Gravy from one of my mixes to serve along side

The ratio for rehydration is 1:4

• 1 part potato powder —> ½ cup

• 4 parts liquid —> 2 cups

Watch the video tutorial HERE

Suggested Equipment:

• Large bowl, you could also use your large pot

• Potato peeler

• Knife

• Cutting board

• Large pot

• Stove or hot plate

• Colander

• Potato masher or Hand mixer

• Food dehydrator

• Mesh food dehydrator trays

• Fruit leather food dehydrator trays

• Large baking tray

• Rolling pin, optional

• Blender, grinder or mill

• Mason jar

• Mason jar vacuum sealer, optional

Ingredients:

Potatoes

Water

Instructions for Cooking:

1. Peel & cube the potatoes into 1 inch pieces. Fill a large pot with water & place the peeled potatoes inside, submerged in cold water so they don’t start to brown. Make sure your potatoes are covered with at least 1 inch of water over top. Bring the water to a boil & cook for 25-30 minutes or until the potatoes are fully cooked then drain well

2. Mash the potatoes until smooth. Add ¼ cup of water at a time if needed, until the mashed potatoes start to come together. If you end up using too much water that’s ok, it will just take them longer to dehydrate.

3. Once the potatoes are mashed spread them in a layer 1/8 - 1/4” thick. Smooth them as evenly as possible using a spatula or damp hands

4. Dehydrate at 125F for 8-12 hours. After the first 5 hours flip the mashed potatoes off of the fruit leather trays onto the mesh trays so the part that is dried is at the bottom & the part that is still wet is at the top. Move the trays around as well so the part that was at the back is now at the front. If you are using a round stackable dehydrator you may want to move the trays around after the first 2 hours to ensure everything is evenly drying. Keep dehydrating until the potatoes are fully dry. You can not over dehydrate these

5. Break & grind the dried potatoes. Break the large pieces down using your hands & place them on a large baking sheet. Use a rolling pin if desired to help break the pieces down even more. Place the broken down pieces of dehydrated potato into a high speed blender or mill & pulse until you have a consitency of flour. Allow your blender to rest between processing.

6. Store the potato powder in an air tight jar but don’t close the lid for a few hours to ensure there is no condensation from the heat of the blender. Once it is safe to put your lid on use a mason jar vacuum sealer if desired

Instructions for Rehydrating:

1. In a small saucepan add your liquid & warm it up. Your liquid could be water, milk or a combination of the two

2. Turn off the heat & whisk the potato powder into the warmed liquid until smooth.

3. Allow the mixture to sit for 5-10 minutes, stirring often to ensure even hydration

4. Add your butter & seasonings

5. Turn on the heat if required until the mixture is heated throughout. Add more liquid if things are still a bit too thick

Notes & Substitutions:

• Add some powdered milk into the powdered potatoes 

• Add seasoning into your powdered potatoes 

• Make your own convenience packages of mashed potatoes with a side of homemade gravy mix