Potato Flakes Use, Potato Flakes Recipes, Potato Flakes Substitutes

Potato Flakes Use, Potato Flakes Recipes, Potato Flakes Substitutes

Potato Flakes Use, Potato Flakes Recipies, Potato Flakes Substitutes 2022

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Garden potatoes should be stored in a smaller space! Find out how to make your own dehydrated potato flakes from scratch in this tutorial!

When it comes to making mashed potatoes quickly and easily, buying boxed potato flakes may seem like a good choice most of the time, doesn’t it? In some of the most popular brands, there are some strange substances that I want to avoid because I believe in feeding my family wholesome foods. Of course, you can easily store potatoes in a root cellar to ensure that they endure throughout the winter. So why would I bother to make my own potato flakes from scratch?

How to make Potato flakes at Home?

There are a variety of causes behind this. First and foremost, simply because I can! I cultivate potatoes in my garden, and this is a different method of preserving the harvest that I’ve discovered.

Because I don’t have a root cellar, I frequently pressure my potatoes for long-term storage. However, I’d want to find another technique to store them that doesn’t take up as much space. Try packing a 50-pound bag of potatoes in your bug-out bag and see how it goes.

It is possible to pack the same amount into a 1/2 gallon-sized mason jar or a gallon-sized Ziploc bag with enough room to squeeze out the air to reduce space and weight. Should the need arise, I would not want to be burdened with a large bag of potatoes in case I had to flee.

Dehydrating your own potato flakes isn’t as difficult as you would think.

It only takes a small amount of time and effort to get things moving in the beginning. You begin by washing and peeling your potatoes, as described above. You might choose to leave the skins on, but the ultimate result maybe a little on the bitter side. Once the potatoes have been peeled, place them in a big pot with enough water to cover them and bring to a boil. Cook until the potatoes are soft and a fork or knife can easily pass through them when they are done. You want them to be a little mushier than usual.

If you haven’t already, don’t drain the potatoes after they’ve finished cooking.

You want to mash them with the cooking water that was used to prepare them. It is not necessary to season the dish or to add milk or butter at this point. That will occur after you have cooked and rehydrated the flakes a second time. Place the cooked potatoes in a mixing bowl and beat until smooth, using only the cooking water as a liquid addition. Although I used my kitchen aid for this, a hand mixer or even a masher would work just as well if you wanted to. You want everything to go as smoothly as possible.

Place the mashed potatoes on a dehydrator sheet and set aside.

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This was accomplished with the help of the Excalibur dehydrator. You will want to dehydrate the potatoes at 140° for approximately 24-36 hours, depending on how thick you layer the potatoes on the dehydrator. I made them thicker than I should have the first time, and some of them became black as a result of my mistakes. They both tasted the same, but the colour was off-putting to my family because it was such a strange hue.

The thinner the layer of potatoes on the baking sheet, the faster they will dry and the less likely they are to become black after they are baked. Examine the potatoes for dried parts and turn them over after 12-15 hours of cooking time. Turning them will assist in increasing the amount of air that circulates around them, allowing them to dry more quickly.

Finished products “break” rather than “bend,” and are a light yellowish gold in colour, indicating that they are finished. Remove the dried pieces from the dehydrator and pulse them in a blender or food processor until they are broken up into flakes, about 30 seconds. Store in an airtight container to avoid contamination. I use up all of my dehydrated potatoes each year, but if there is no water in them, they should have a shelf life of at least a couple of years if kept in an airtight container.

In order to make use of your dehydrated potato flakes

Bring 2/3 cup water and 1 tablespoon butter to a boil in a small saucepan.

Remove the pan from the heat and mix in 1/4 cup milk and 2/3 cup flakes until well combined.

Because this recipe produces potatoes that are on the “stiffer” side, you can adjust the amount of butter or milk to your liking.

Potato Flakes Can Be Used in a Variety of Ways.

It is possible that Potato Flakes will be more adaptable and easier to use than the actual potatoes because they can take on the shape of whatever your imaginative mind allows you to imagine. When it comes to cooking potatoes, there are numerous options, ranging from appetisers to side dishes to soup to desserts and everything in between.

Aside from using them to make mashed potatoes, here are some inventive ways to include potato flakes into quick and easy dishes to prepare!

1. Rich and Creamy Soups

Do you have some seasonal vegetables to experiment with? You may create a limited-edition Soup of the Day by blending together your fresh ingredients with some potato flakes to create a satisfying and heart-warming soup that will remind diners of their mother’s kitchen. Soup with Knorr Potato Flakes and Barley, made with roasted asparagus, will do the trick beautifully.

2. Extra Crispy Katsu Breading

Instead of breadcrumbs, try using potato flakes instead! You can make a Japanese deep-fried pork cutlet using potato flakes and yet obtain the same crunchy outside and juicy, tender meat on the interior as you would get from deep-frying the cutlet in Japanese style.

3. Moist and Tender Patties

These are excellent for using as an extender in burger patties, meatballs, and even meatloaf to give it a more substantial texture and flavour. Cooking with Knorr Demi-Glace and Mashed Potatoes is an excellent way to get started with this flavour combination!

4. Chewy Bites of Gnocchi

Are you pressed for time? Don’t be concerned! Knorr Potato Flakes make it easy to make Gnocchi in a short amount of time! In addition, you can use less flour while still producing the same fluffy pieces of gnocchi as before. And if you want to give it a more Korean flavour, try adding some gochujang for a little extra spice, as well as some kimchi chunks.

5. Lava Croquettes

Croquettes are delectable bite-sized morsels of finger food that both children and adults will enjoy. Rehydrating the potato flakes with milk and then mixing them with the filling can result in a creamy yet crunchy coating that is both creamy and crunchy at once! If you want to take this Beef Chorizo and Manchego Croquettes with Gochujang-Tom Yum Mayo recipe to the next level, you can put in some melted salted egg, which will drip liquid gold as you bite into it, to make it even more delicious!

6. A Mashed Potato Mountain!

Knorr Potato Flakes are used to make mashed potatoes, which are then shaped into a mountain and filled with a pleasant surprise—lava! For those who enjoy Singaporean cuisine, spicy laksa or even creamy salted egg can be used as a filling option. When it comes to Thai flavours, there’s always a creamy Tom Yum and Lime filling to satisfy their craving! As soon as guests cut into the mound, they’re in for a gooey treat.

Potato Flakes Use, Potato Flakes Recipes, Potato Flakes Substitutes
Potato Flakes Use, Potato Flakes Recipes, Potato Flakes Substitutes

Best Potato Flakes Substitutes

There is no doubt that potato flakes are a popular ingredient in a variety of dishes, from decadent toppings to enticing dishes.

With its endless variety of uses and delicious flavour, it is no surprise that it has earned a coveted position in grocery stores all over the world!

What happens, however, if you don’t have any potato flakes on hand?

Are there any decent potato flakes substitutes that you can use right away? It is true that you may substitute many other ingredients for potato flakes. For example, you can use wheat flour, tapioca starch or rice flour instead of potato starch or arrowroot instead of arrowroot.

Whether you intend to use potato flakes as a thickening agent in a recipe such as a soup, gravy, stew, sauce, or anything else, we have exclusively included some fantastic Potato flakes alternatives that will produce results that are comparable to those achieved by using potato flakes.

Try These Potato Flakes Substitutes Instead of the Originals

Each of these potato flakes alternatives has a subtly distinct flavour and texture profile, so be aware of that while comparing them. Half a loaf of bread is preferable to none at all.

But, please, no jokes! You’ll be glad you used them because they all have a beautifully balanced taste, texture, and adaptability that will enhance the flavour and texture of your dishes.

Stick around to find out what potato flakes substitute would be best for your recipe because we’ll be covering everything on this page.

1. Tapioca flour

Despite the fact that tapioca flour (also known as cassava flour rooted from vegetable cassava) is less dense than potato flake, it is a preferable alternative. They also have a distinct flavour and physical qualities that distinguish them from potato flake

However, on the plus side, they perform identically to them in a wide variety of recipes and are gluten-free. It is likely that they will produce similar results, however the ultimate conclusion may differ.

This is due to the fact that tapioca flour is much finer in texture than potato flakes. For this reason, it will unabashedly result in fluffier bread and lighter thickening, as well as a semi-sweet undertone, as opposed to the potato flavour.

If you still want to use the tapioca flour, make sure to swap it in a one-to-one ratio with the other ingredients in the recipe.

2. Rice flour

When thickening stews, gravies, soups, and sauces, rice flour can also be used in place of regular flour.

It is necessary to use twice the amount of rice flour in comparison to tomato flakes in order to achieve the same outcomes as when using potato flakes.

But first and foremost, you must dissolve it in hot or cold water; only then will it be effective in your meals.

This item is also excellent for preparing a roux, which is used for thickening sauces and other applications.

3. Wheat Flour

The last of the flour items is wheat flour, which is a good source of thiamine, iron, niacin, calcium, vitamin B6, and many other nutrients and vitamins.

Furthermore, similar to rice flour, you’d have to use twice as much of them to achieve the same outcomes as potato flakes.

Remember to combine the ingredients with cold or hot water before slowly adding them to your recipe. Alternatively, you can use them to produce a roux for gravy, stews, and soups, which can then be added to the dish.

4. Xanthan Gum

Xanthan gum is a fantastic thickening and stabilising ingredient that is also inexpensive.

Its thickening ability, on the other hand, is far better than that of other alternatives, like potato flakes. As a result, it should only be used with extreme caution.

You want to use less of it to achieve the same outcome – roughly half the quantity of potato flakes, or for every 1 part potato flake, use 4 parts Xanthan gum, according to the manufacturer.

They are sugar cane roots, and the sugar used to make them might have come from any source, including corn, soy, dairy, or wheat, among others.

5. Arrowroot

Arrowroot is a plant extract derived from the root of the maranta arundinacea plant, which is native to Asia.

They are greatly appreciated for their gluten-free, minimal and non-existent flavour and colour additions to our meals.

As a result, they make great thickening agents for desserts, sour sauces, and other similar applications. When using them, make sure to season them thoroughly.

Furthermore, if you suffer from gluten intolerance (like I occasionally do), the Arrowroot is your best bet because it has a low amount of gluten.

As well as noodles and biscuits, jams and jellies, pudding and cake batter and hot sauces, they can be employed in the preparation of beef, tea, veal broth and milk. Just make sure you use it in a one-to-one ratio.

6. Cornstarch

Yes! Cornstarch is one of the most widely used potato flakes substitutes and can be utilised in a variety of dishes when time is of the essence.

They are REASONABLY CHEAP and provide the same result as a thickening ingredient in stews, gravies, sauces, and soups as they do in flour. However, they lack the flavour that potato flake provides, much like the rest of the ingredients.

Finally, in your meals, cornstarch will be a 1:1 alternative for potato flakes. There is nothing more or less to say!

7. Potato Starch

Finally, but certainly not least, potato starch is derived from the potato itself and can be used to create a gluten-free version of the dish. In the event that you are sensitive to gluten, this is an excellent option.

You can use them to thicken sauces, gravies, stews, and soups, among other things.

Above all, they outperform the other products we’ve discussed so far since they have the added benefit of having a flavour that is CLOSER to potato flakes. Furthermore, it contains minimal calories, which is advantageous to one’s health.

 

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