We were recently given so many potatoes that if we don’t get to dehydrating them soon, they will spoil.
I’m experimenting with making instant potatoes and thought I’d share what we are doing here.
A Spud-tacular Solution: Dehydrating Potatoes for Long-Term Storage
Here in Syracuse, Kansas, a good harvest is something to be celebrated. But what do you do when you have more potatoes than you can possibly eat before they start to sprout or shrivel? The answer, my friends, is dehydration!
Dehydrating potatoes is an incredible way to preserve your bounty, reduce food waste, and create a shelf-stable pantry staple that’s ready for anything. Whether you’re a prepper, a camper, or just a smart home cook, dehydrated potatoes are a game-changer. Let’s walk through the simple steps to turn a fresh spud into a long-term food storage hero.
Why Dehydrate Potatoes?
Space Saving: Potatoes take up a lot of room. Dehydrating them shrinks them down to a fraction of their original size, freeing up valuable pantry or storage space.
Longevity: When properly dehydrated and stored, potatoes can last for years, sometimes even decades. This makes them a perfect addition to your emergency food supply.
Versatility: Dehydrated potatoes can be used in a surprising number of ways. From hearty soups and stews to quick hash browns and mashed potatoes, they’re incredibly versatile.
Cost-Effective: If you’re growing your own potatoes or buying them in bulk when they’re on sale, dehydrating is a fantastic way to save money and ensure you have a supply all year long.
The Golden Rule: Blanching is Non-Negotiable
Before we get to the how-to, let’s talk about the most crucial step: blanching. You might be tempted to just slice and dry, but dehydrating raw potatoes will cause them to turn an unappetizing dark gray or black. Blanching the potatoes in boiling water or steam for a few minutes before drying stops the enzyme action that causes discoloration and helps the potatoes rehydrate better later on.
Step-by-Step Guide to Dehydrating Potatoes
1. Prep Your Potatoes:
Start with firm, blemish-free potatoes. Russet or Yukon Gold varieties work well.
Wash and scrub the potatoes thoroughly. Peeling is optional—leaving the skin on adds nutrients and a rustic flavor. If you do peel them, place them in a bowl of cold water as you work to prevent them from browning.
2. Slice or Cube Evenly:
Uniformity is key for even drying. Use a mandoline slicer, a food processor with a slicing blade, or a sharp knife to create consistent slices. Aim for a thickness of about ⅛ to ¼ inch.
You can also cut the potatoes into small cubes or shred them for hash browns.
Remember to keep them submerged in cold water until you’re ready for the next step.
3. Blanch the Potatoes:
Bring a large pot of water to a rolling boil.
Working in small batches, add the potato slices or cubes to the boiling water.
Blanching Times:
Slices/Cubes: 4-6 minutes
Shreds: 2 minutes
Once blanched, immediately scoop the potatoes out and plunge them into a large bowl of ice water to stop the cooking process.
4. Pat Dry:
Drain the potatoes from the ice bath and spread them on a clean kitchen towel. Pat them dry to remove as much surface moisture as possible. The drier they are, the faster they will dehydrate.
5. Arrange on Dehydrator Trays:
Place the potato slices, cubes, or shreds in a single, non-overlapping layer on your dehydrator trays. Proper airflow is essential for a successful drying process.
6. Dehydrate!
Set your dehydrator to 125-140°F (52-60°C). The total drying time will vary depending on your dehydrator, the thickness of your potato pieces, and the humidity in the air. This can take anywhere from 6 to 12+ hours.
The potatoes are fully dry when they are brittle, hard, and snap when you bend them. If they are still flexible or leathery, they need more time.
7. Cool, Condition, and Store:
Let the dehydrated potatoes cool completely to room temperature.
Conditioning: This is an important final step. Place the cooled potatoes in a jar or airtight container, but don’t seal it yet. For the next week, shake the jar once or twice a day. This helps redistribute any remaining moisture and ensures all pieces are evenly dry. If you see any condensation, put the potatoes back in the dehydrator for a few more hours.
Once conditioned, store your dehydrated potatoes in an airtight container in a cool, dark, and dry place. For the absolute longest shelf life, consider using a vacuum sealer or adding an oxygen absorber to the container.
How to Use Your Dehydrated Potatoes
Rehydrating is as easy as adding them to boiling water. For soups and stews, you can often just toss them in and they will rehydrate as the dish cooks. For standalone dishes like scalloped potatoes or hash browns, soak them in hot water until they are tender.
Dehydrating potatoes might seem like a lot of work, but the payoff is immense. It’s a skill that empowers you to take control of your food supply and enjoy the bounty of the earth long after the harvest is over.
Instant Gratification, Long-Term Storage: Making Your Own Instant Mashed Potatoes
We all know the convenience of those boxed instant potatoes. They’re a staple for a quick dinner or a camping trip. But what if you could make your own, with all the flavor and none of the additives? The process is surprisingly simple, and the result is a shelf-stable, delicious pantry item that will make your future self very happy.
This method takes the dehydration process one step further, turning a simple potato into a magical, fluffy powder. Here’s how to create your own instant potato flakes.
The Secret Ingredient: Mashing Before You Dry
Unlike the previous article, where we dried slices or cubes, the key to making instant potatoes is to cook and mash them before they hit the dehydrator. This breaks down the starches in a way that allows them to rehydrate into a smooth, creamy texture later.
A Word of Caution: Do not add any milk, butter, or other fats when mashing. Fats do not dehydrate properly and will cause your final product to go rancid over time. You’ll add those ingredients when you’re ready to eat!
Step-by-Step Guide to DIY Instant Potatoes
1. Cook Your Potatoes:
Wash and peel your potatoes. Russet potatoes are an excellent choice for this as their high starch content leads to a fluffier final product.
Cut them into uniform pieces (about 1-2 inches) to ensure even cooking.
Place the potatoes in a pot and cover them with cold water. Bring to a boil and cook until they are very tender—a little over-cooked is better than under-cooked for this project.
2. Mash ‘Em Up!
Drain the potatoes, reserving some of the cooking water.
Mash the potatoes until they are completely smooth and free of lumps. You can use a potato ricer, a hand mixer, or even a food mill for the best results.
Slowly add a little of the reserved cooking water back into the potatoes as you mash to create a consistency that’s a bit looser than you would normally make mashed potatoes. A smooth, spreadable “potato paste” is what you’re aiming for.
3. Spread Thinly on Trays:
Line your dehydrator trays with non-stick sheets or parchment paper. This is crucial because the mashed potato mixture will be sticky.
Using an offset spatula or a similar tool, spread the mashed potatoes into a very thin, even layer. The thinner you spread it, the faster it will dry. Aim for a thickness of about ⅛ of an inch.
4. Dehydrate Until Brittle:
Place the trays in your dehydrator and set the temperature to 135°F (57°C).
The drying time will vary, but expect it to take anywhere from 8 to 12 hours or more, depending on your machine and how thinly you spread the mixture.
The potatoes are done when they are completely brittle, snap cleanly, and feel like a crisp cracker. If they are at all bendable, they need more time.
5. Grind into a Fine Powder:
Once the potato sheets are cool and brittle, break them into smaller pieces.
Use a food processor, a high-powered blender, or a coffee grinder to process the dried potato sheets into a fine powder or flakes.
Store the powder in a clean, airtight jar or container. For the best long-term storage, a vacuum-sealed bag with an oxygen absorber is a great option.
Rehydrating Your Homemade Flakes
When you’re ready for some creamy mashed potatoes, the process is simple:
For every ½ cup of potato flakes, bring about ⅔ to ¾ cup of water or broth to a boil.
Remove from heat and stir in the potato flakes.
Add your favorite seasonings, a tablespoon of butter, and a splash of milk or cream.
Fluff with a fork and enjoy a bowl of delicious, homemade instant mashed potatoes!
Slocum's Creak 