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Cooking with Dehydrated Potatoes
Q:
I was cleaning out my pantry the other day and noticed that I have several packets and containers of dry potatoes for recipes like mashed potatoes and hash browns and scalloped potatoes. Any suggestions on using these as a base for a more interesting recipe?
A:
Dehydrated or dry potatoes have so many great features—they are economical to purchase, store easily (as you have found) and are quick to prepare. A few years ago we actually had a contest called “What’s in your Pantry” and below are two of the winning recipes.
Plus, be sure to check out these wonderful links for additional recipes using dry or dehydrated potatoes:
Idahoan
Basic American Foods
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The Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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