Potato flakes

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Dehydrated instant flaked potatoes are uncooked potatoes with most of the water removed.

Storage[edit]

Store potatoes at room temperature. After opening, store in airtight container in the refrigerator.

Uses & Tips[edit]

For a special touch, stir in any of these ingredients after cooking: grated Parmesan cheese; shredded Cheddar cheese; or corn.

For added convenience, cook potatoes the day before and refrigerate in a closed container overnight. Use within 3 days.

For a Tex-Mex flair, top mashed potatoes with a spoonful of zesty salsa.

Cooking[edit]

In medium saucepan bring 2 cups water and 3 tablespoons margarine or butter to a rolling boil. Remove from heat. Stir in ¾ cup milk and 2 cups potato flakes with fork until potatoes are of desired consistency. (Makes six ½-cup servings.)

Source[edit]