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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?
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.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
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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