I have some instant potato flakes and don't know what to do with them. I always make real mashed potatoes. So, does anyone have any recipes that potato flakes can be used in?
I always add instant potatoes to potato soup to thicken it
Lightningbug posted this great sounding recipe yesterday:
Instant Potato-cheese soup
from cd kitchen posted by camilla
4 cans (14-1/2 oz. size) ready-to-use chicken broth2 cups half-and-half2 1/2 cups instant mashed potato flakes4 cups shredded sharp Cheddar cheese, divided1/2 teaspoon black pepper2 scallions, thinly sliced
In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3-1/2 cups cheese, and the pepper; mix well.
Bring to a boil over medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly
i like to use them to thicken soups, gravy, ect.....
my blog! www.jillshomecooking.blogspot.com
Been a big fan of TOH since I was a young teenager!!! I was sooooo excited to be asked to become a Volunteer Field Editor in June 2013!!
I don't use them for 'real' potatoes, either, but they are great if you happen to get your potatoes a little thin. Just a little makes a huge difference. Mostly I use mine to bake bread. Here is the bread machine recipe that we love:
White Potato Flake Bread
1 c. very warm water
2 1/2 T. oleo or butter
2 T. sugar
1 T. + 2 tsp. instant potato flakes
3/4 tsp. salt (I prefer sea salt)
2 1/2 c. bread flour (AP flour works well, too)
1 1/4 tsp. yeast (I use Sams Club instant yeast)
Place in bread pan in order listed (or however your machine specifies). Bake on a basic white loaf. When done, remove & smear with butter to keep crust soft. Wrap in towel until cool. Store in airtight container.
I don't have a recipe, but you can use them like bread crumbs for coating chicken or whatever.
You can use them whole or grind them up fine.
I agree with you 100% Jenito!
I just made some bread, yesterday, about 1/2 whole wheat flour, and adding a handful of dry potato flakes, the bread is light and fluffy!
I don't make bread that I don't use some potato flakes in it now.
Potato Crusted Baked Fish
Mix together 1 pkg Idahoan Instant
Potato with 1/4 cup Grated Parm/Romano Cheese, 1/2 tsp Garlic Powder,
Salt & Pepper to taste. Cover fish with Mayo and Coat with Potato
mixture. Spray pan with Pam, and heat Fish in 400degree oven 30-40
minutes depending on thickness of fish. Work best with Tilapia, Cod,
Sole, Snapper or any Filet. Also works with Chicken Breast!
This and RRG Potato dumplings are the only way (so far) We will eat instant potatoes in our home. I make these quite a lot. Easy, versatile ( vary Toppings) and very good.From Arelabs.At times I make this with fresh potatoes too- either way soo good.GNOCCHI1 c instant Potato Buds1 c hot water1/2 t salt1 egg1 c flourCombine Potato Buds and hot water. Add rest of ingredients, in order given. Mix well. Form into 2" fingers or balls* with hands. Flour hands occasionally so dough doesn't stick. Cook in boiling salted water till they rise to top. Remove dumplings from water with slotted spoon and place in buttered casserole dish.* Sprinkle with bread crumbs and keep layering melted butter, dumplings and crumbs. Cover with foil and bake at 325° 5-10 minutes.(I omit this step-Alliea)*______________________________________*Tip - roll dough into a 1/2 inch diameter rope and then cut up into inch long slices (I sometimes indent the center with a fork like Mrs. C did. I think it looks nice plain or with the indentation)______________________________________Growing up with a best friend who was Italian I absolutely loved Anne Marie's Mom's Mrs. C's Gnocchi and I was always invited for dinner when she made Gnocchi as she knew it was my absolute favorite authentic Italian dish . Thank goodness for this recipe it always brings back those fantastic memories to me. I boil the Gnocchi quickly as directed then drain and top with Basil and garlic infused Pasta sauce.DS had thirds.Thanks Arlene for helping me with this Memory re-creation.Alliea
Susan-Serving as a Taste Of Home Field Editor since 2009
I add potato flakes to my deviled egg filling to pump it up a bit. You can't taste the potato flavor.
I made this last week and both DH and I really liked it.I added a stick of melted butter to the pan I baked the chicken in as I was not sure the chicken would stick since I removed the skin.Very good.. Thanks for the recipe Sue.
This was in the Our Ohio magazine this month.
CRISP OVEN-FRIED CHICKEN 1½ cups instant potato flakes 1 Tbsp seasoning salt ¼ teaspoon pepper ½ teaspoon paprika ¼ teaspoon garlic powder ¼ cup butter, melted 1 egg, beaten 1 Tbsp water 3 pounds chicken – thighs, legs, breastsPreheat oven to 400 degrees. In large bowl, combine potato flakes and spices. Stir in butter and mix well. In medium bowl, combine egg and water. Dip chicken in egg mixture then roll in flake mixture. Bake covered for 1 1/2 hours or until tender. Uncover the last 10 minutes for the chicken to brown.
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