I make my own flakes as well using sometimes Yukon golds. I add 1 teaspoon of citric acid powder to the boil water and they do not get that brownish look. Not that the brownish look hurts anything. Thanks for the video brother. Stay safe.
Neat, I’m going to use sweet potatoes because I have a surplus from the organic farm I worked at this summer, they will typically store from harvest all the way to April+ but some have disease(that’s why I took them home)
When I make mashed potatoes, I no longer beat the potatoes. It makes them gooey. I saw an Iron Chef recommend using a potato ricer after the potatoes are cooked, then you just stir in heated milk and butter. The BEST mashed potatoes ever! So, I am going to experiment by cooking the potatoes, ricing them directly onto the trays, then dehydrating them. Should be interesting.
Thank you for this info! I use tater buds to make gnocchi, but I am tired of using store bought that has all those extra ingredients. I look forward to applying this new knowledge!
Remarkable how all those potatoes didn't even fill a quart mason jar! When your ready to prepare the dehydrated potatoes, what is the ratio you use? I'd be tempted to dump half the jar to equal the 4 or 5 whole potatoes I would have normally peeled and cooked.
I'm wondering if you could simply grate, boil, and dehydrate the grated potatoes to make dehydrated hash browns. How are you coming along with starting the cooking channel? 😀
Nice vid. FWIW I mostly store commercial mashed potato flakes, in jars and Mylar bags. It saves time, electricity and wear on my freeze dryer, in spite of the fact I can get the spuds for free.
I think you can if you set your oven on the lowest setting and crack the door open. My oven has a dehydrator setting and I use it on occasion. Maybe your oven has one as well.
Does anybody have any idea why you can’t just dehydrate potatoes, crush them up and jar them? Would they not reconstitute later? Is it really necessary to mash them first?
It's partly to make them soft before dehydrating. If you didn't, they would probably eventually reconstitute, but you might need to soak or boil them for hours first. But perhaps the bigger issue is that potatoes turn brown and/or black if you just peel them and leave them out in the open air (let alone pumping warm air over them for 24 hours). You'd end up with a pile of nasty black stuff. Blanching them first greatly reduces or eliminates the discoloration from oxidization. Also, mashing them allows you to make a very thin layer, which is better for quicker dehydration. I guess you could feasibly crush a raw potato super thin if you use a sledgehammer or hydraulic press or something. But then they'd still just turn black in the dehydrator, and possibly take hours to re-hydrate.
@@GreatLakesPreppingI didn’t know that about the oxidation. That’s good info. I was thinking about a powder tho , Then I can spread it thin but do you think oxidation will still be an issue with a powder?
@@gonova8412 Are you talking about putting an entire, unpeeled potato in a dehydrator? If so, that would probably take a straight week of dehydrating, plus at some point the peel is going to crack, revealing the white part (which will then turn brown/black). If that's not what you're talking about, I'm not sure what you mean. To get powder, you have to dehydrate. To dehydrate, you have to blanch (or it will turn brown/black).
I’m late getting to see this, but I think you need to blanch the potatoes, to remove a lot of the starch. Otherwise, they’d be gluey when reconstituted.
Next time you have a mesh mess like the one pictured, put those mesh sheets in to a sink or 5 gallon bucket with very hot soap and water and let it soak for 24-48 hours and the mess should release from the mesh.
Good idea, I also use citric acid in my water while I am canning potatoes and need to peel more than 10 pounds. It makes them look pretty in the jar not gray like some canned potatoes I have seen.
Very cool! Would be interesting to see you make a serving of potatos from your dehydrated.
I make my own flakes as well using sometimes Yukon golds. I add 1 teaspoon of citric acid powder to the boil water and they do not get that brownish look. Not that the brownish look hurts anything. Thanks for the video brother. Stay safe.
Thank you!
I can A LOT of potatoes each year. We love the flavor of the canned potato for mashed potatoes. This would save a lot of jars and space.
Neat, I’m going to use sweet potatoes because I have a surplus from the organic farm I worked at this summer, they will typically store from harvest all the way to April+ but some have disease(that’s why I took them home)
Thanks for the video, that was really great!
Thanks, glad you enjoyed it!
I always come back to you channrl wgen i want straight forward reliable info. Thank you!!
Thank you Mary, I take that as a great compliment!
When I make mashed potatoes, I no longer beat the potatoes. It makes them gooey. I saw an Iron Chef recommend using a potato ricer after the potatoes are cooked, then you just stir in heated milk and butter. The BEST mashed potatoes ever!
So, I am going to experiment by cooking the potatoes, ricing them directly onto the trays, then dehydrating them. Should be interesting.
Good idea 👍💡
new sub...thanks for this video...new to dehydrating too!! 🥔🥔🥔
Thank you for this info! I use tater buds to make gnocchi, but I am tired of using store bought that has all those extra ingredients. I look forward to applying this new knowledge!
Really helpful video.
Thanks Gayle
Great vid man! Can really see the effort in it! Keep it up
Thanks, I appreciate that!
Remarkable how all those potatoes didn't even fill a quart mason jar! When your ready to prepare the dehydrated potatoes, what is the ratio you use? I'd be tempted to dump half the jar to equal the 4 or 5 whole potatoes I would have normally peeled and cooked.
I have some leftover red lentil soup that is as thick as mashed potatoes that I could dehydrate cool idea
I'm wondering if you could simply grate, boil, and dehydrate the grated potatoes to make dehydrated hash browns. How are you coming along with starting the cooking channel? 😀
I have actually done dehydrated hash browns like that, awhile back. Though, I can't for the life of me remember if I made a video about it!
@@GreatLakesPrepping I can't remember either. Suddenly, I feel very old! 🤣
Nice vid. FWIW I mostly store commercial mashed potato flakes, in jars and Mylar bags. It saves time, electricity and wear on my freeze dryer, in spite of the fact I can get the spuds for free.
What is the ratio of potato flakes to water that you use when you are reconstituting them? Thanks
Soak raw potatoes in water with either lemon juice or citric acid - overnight is best -then cook. This will prevent dark potatoes.
Can I do this in my oven? I don’t have a dehydrator.
I think you can if you set your oven on the lowest setting and crack the door open. My oven has a dehydrator setting and I use it on occasion. Maybe your oven has one as well.
I had to buy a much cheaper ,plain dehydrator, but OMG ,I wish I could have gotten an Excalibur
Keep your eyes open for a used one because they are worth it!
Can you cook some potato flakes so we can see how they turn out? Thank you so much!
I wonder if you could fry those dehydrated flakes and make chips?
Does anybody have any idea why you can’t just dehydrate potatoes, crush them up and jar them? Would they not reconstitute later? Is it really necessary to mash them first?
It's partly to make them soft before dehydrating. If you didn't, they would probably eventually reconstitute, but you might need to soak or boil them for hours first. But perhaps the bigger issue is that potatoes turn brown and/or black if you just peel them and leave them out in the open air (let alone pumping warm air over them for 24 hours). You'd end up with a pile of nasty black stuff. Blanching them first greatly reduces or eliminates the discoloration from oxidization. Also, mashing them allows you to make a very thin layer, which is better for quicker dehydration. I guess you could feasibly crush a raw potato super thin if you use a sledgehammer or hydraulic press or something. But then they'd still just turn black in the dehydrator, and possibly take hours to re-hydrate.
@@GreatLakesPreppingI didn’t know that about the oxidation. That’s good info. I was thinking about a powder tho , Then I can spread it thin but do you think oxidation will still be an issue with a powder?
@@gonova8412 Are you talking about putting an entire, unpeeled potato in a dehydrator? If so, that would probably take a straight week of dehydrating, plus at some point the peel is going to crack, revealing the white part (which will then turn brown/black). If that's not what you're talking about, I'm not sure what you mean. To get powder, you have to dehydrate. To dehydrate, you have to blanch (or it will turn brown/black).
I’m late getting to see this, but I think you need to blanch the potatoes, to remove a lot of the starch. Otherwise, they’d be gluey when reconstituted.
I like potato
Should have made some then I would have believed.
I've already got other videos on this channel where I make mashed potatoes from my dehydrated flakes.
Next time you have a mesh mess like the one pictured, put those mesh sheets in to a sink or 5 gallon bucket with very hot soap and water and let it soak for 24-48 hours and the mess should release from the mesh.
I actually tried that very thing. I used a large storage tote and soaked them for DAYS. The potato had become one with the mesh.
Citric acid will help the potatoes not be so brown.
Good idea, I also use citric acid in my water while I am canning potatoes and need to peel more than 10 pounds. It makes them look pretty in the jar not gray like some canned potatoes I have seen.
You didn't need to shred them. Easy to mash after boiling
😂😂 potato scabs
Now you know why dried fruit is so expensive. On average it takes 10 pounds of fruit to make a 1-2 pound package of dried.
Why not put in an oxygen absorber?
Not needed with vacuum sealing. That's the whole point.