Instant Potatoes

[westbrook]

Many of us will be storing instant mashed potatoes, at least I know I do!

 

there are many recipes out there for pancakes, patties, soups, breads, salads... here are some of them to get you started.

 

Westbrook's Uh Oh! company! Potato Salad.

 

make instant mashed potatoes

open dill relish

open sweet relish

mix together!

 

hum... do I have celery? onions? olives? what else can I throw in there?

 

or what ever us use in your potato salad.

 

This will help you use your instant potatoes, no real cooking, no peeling, fast and easy. No waste of water to boil potatoes in.

 

all this is from my pantry!

 

 

 

 

 

 

[westbrook]

 

 

INSTANT MASHED POTATO DUMPLINGS

 

1 cup Mashed Potato Flakes

1 cup sifted flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon minced parsley

1 cup milk

1 egg

 

Combine Potato Flakes, flour, baking powder and salt and parsley. In a separate bowl, combine the milk and egg. Add to dry ingredients and stir to moisten. Let stand 3 minutes. Drop by spoonful onto simmering liquid. Cover tightly and cook 10 to 15 minutes.

 

 

 

INSTANT MASHED POTATO SALAD

 

Combine in bowl: 1/4 tsp. pepper 1 c. cold milk 2 1/2 c. boiling water

 

Add:

 

Stir gently - set aside.

 

Combine: 2 sm. green onions 1/2 c. chopped celery 1/2 c. chopped pickle 1/2 c. mayonnaise 3/4 tbsp. mustard

 

Mix with potatoes. Serve hot or chilled. Kids love this.

 

 

 

Instant Potato Soup

 

 

Ingredients

 

* 1 3/4 cups instant mashed potatoes

* 1 1/2 cups powdered milk

* 2 tablespoons instant chicken bouillon

* 2 teaspoons dried onion flakes

* 1 teaspoon dried parsley

* 1/4 teaspoon white pepper

* 1/4 teaspoon dried thyme

* 1/8 teaspoon turmeric

 

Directions

 

1.Mix all ingrediants together.

2.Place items in desired container (jar or bag).

3.Attach tag with preparation directions.

4. Stir 1/2 cup of prepared mix into 1 cup boiling water.

5. ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (sepends on what is on hand) like tumeric, parsley, seasoning blends, or even some flavored sea salts.

6. I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.

 

Makes 4 cups

 

 

[westbrook]

 

Instant Potato Soup Mix Recipe

 

Ingredients

 

* 2 cups instant mashed potatoes

* 1 1/2 cups instant milk powder

* 2 Tablespoons instant chicken bullion

* 2 teaspoons dried minced onion

* 1 teaspoon dried parsley

* 1/4 teaspoon pepper

* 1/4 teaspoon dried thyme

* 1/8 teaspoon turmeric

* 1 1/2 teaspoon seasoning salt

 

 

Directions

 

1. Mix all ingredients together and put in a quart jar. Or divide into 1/2 cup servings in bags for a soup on the go. Add 1 cup of boiling water per 1/2 cup of mix. Ratio of water to mix 2:1. If you are making this at home you could boil some potatoes and just add the soup mix to the the pan when the potatoes are soft.

 

 

 

 

Mashed Potato Chocolate Cake

 

Ingredients:

 

* 1 cup hot, unseasoned mashed potatoes (no lumps!)

* 1 cup lukewarm water

* 2 cups sifted all-purpose flour

* 3/4 cup unsweetened Dutch process cocoa powder

* 2-1/4 tsp. baking powder

* Optional: 2 tsp. instant coffee granules

* 1/2 tsp. baking soda

* Pinch of salt

* Optional: 1 cup miniature semisweet chocolate chips

* 2/3 cup unsalted butter, softened

* 2 cups granulated sugar

* 1 tsp. vanilla

* 4 eggs, graded “large”

 

Optional for serving:

 

* Confectioners’ sugar

 

Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 13 by 9 inch baking pan, at least 1-1/2 inches deep, with solid vegetable shortening. Lightly flour the pan, knocking out any excess flour; set aside.

 

Place mashed potatoes into medium bowl. With small whisk, gradually stir in water to form a smooth mixture; do not beat mixture excessively. Cool to lukewarm.

 

Meanwhile, sift together flour, cocoa powder, baking powder, optional coffee granules, baking soda, and salt. If using the miniature chocolate chips, place them in a small bowl with about 1 Tbsp. of the sifted dry ingredients and stir well until chips are coated. Set aside.

 

In large bowl of electric mixer (fitted with paddle beater, if available) combine butter, sugar, and vanilla. Beat at a low speed to blend, then beat 2 minutes at medium speed, scraping down bowl and beater(s) with rubber spatula once or twice. Add eggs, 2 at a time, beating in at a low speed until blended. Scrape bowl and beater(s) with rubber spatula. Increase mixer speed to medium; beat 1 minute.

 

At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Scrape bowl and beater(s) occasionally with rubber spatula. Batter may still appear curdled after all ingredients have been added--OK. Remove bowl from mixer.

 

If using the chips, add them now, along with any remaining sifted dry ingredients in the bowl. Fold in with rubber spatula only until evenly distributed.

 

Turn batter into prepared pan. Spread level, making sure batter is well-pushed into corners, then run batter slightly higher along pan edges and in corners.

 

Bake in preheated oven 27 to 32 minutes, turning pan back-to-front once about halfway during baking. Cake is done when toothpick inserted near center emerges with a few moist crumbs still clinging to it. Do not overbake! Remove to cooling rack.

 

During baking, cake center will rise higher than edges, but center will fall slightly as cake cools. Cool completely before serving. If desired, sift confectioners’ sugar over top just before serving. Store at room temperature, covered airtight, for up to 3 days; freeze for longer storage.

 

Yield: 12 to 16 servings

 

 

[westbrook]

Baked Potato Soup

Yield: 6-8 servings

 

1 tablespoon margarine

2 cups diced onion

1/4 cup flour

3 cups fat-free chicken broth

1 can (10-3/4 ounces) low fat cream of chicken soup

1 cup instant mashed potato flakes

1-1/4 cups 1% milk

1/4 teaspoon seasoned salt

1/2 teaspoon basil

dash Tabasco sauce

1/2 cup cooked, diced potatoes

2 tablespoons bacon bits

3 ounces shredded low fat (4-5 grams per ounce) cheddar cheese

2 tablespoons chopped green onion

 

In large saucepan, over low heat, melt margarine. Sauté onion, stirring constantly, until tender. Add flour, stirring well. Gradually whisk in broth and soup; bring to a boil. Add instant potato flakes; cook, stirring, for 15 to 20 minutes. Add milk and cook for 10 minutes more. DO NOT BOIL! Add diced potatoes, seasoned salt, basil and Tabasco. Ladle into bowls and sprinkle with bacon bits, cheese, and green onion.

 

 

 

 

INSTANT POTATO PATTIES

 

Instant potato mix

1 lg. pkg. frozen mix vegetables

Shredded or sliced cheese

 

Prepare instant potatoes per instructions on box to serve four people. At same time, heat frozen vegetables according to directions.

 

On a cookie sheet, form 1 1/2 inch thick potato patties and spoon middle down. Fill middle with heated vegetables and sprinkle cheese over top. Bake in oven at 350 degrees for 5 to 10 minutes.

 

 

 

INSTANT POTATO SOUP

 

2 tbsp. onion, chopped

2 tbsp. butter

4 c. milk

4 servings worth of dry instant mashed potatoes

1/4 tsp. celery salt

1 1/2 tsp. salt

1/8 tsp. pepper

 

In a saucepan, saute onion in butter over low heat. Add milk, salts, pepper and instant potato flakes. Heat to almost boiling, stirring constantly. Remove from heat. Garnish with paprika, parsley or grated cheese. Add milk if it is too thick.

 

[westbrook]

INSTANT POTATO SOUP

 

2/3 c. instant potatoes

1 tsp. onion flakes

Pinch celery seed

1/4 tsp. salt

1/4 tsp. parsley

Pepper

1/2 c. water

1 1/2 c. milk

 

Heat liquid. Add salt and instant potatoes. Simmer 20 minutes. Cold, cooked potatoes can be added. Serves 2.

 

 

BUTTER CRISP "INSTANT POTATO" COOKIES

 

2 sticks butter

1 1/2 c. sugar

3 eggs

 

1 c. flour

2 tsp. cream of tartar

1 tsp. soda

1/2 tsp. salt

2 c. instant potato flakes

1 c. coconut flakes

1/2 c. chopped pecans

1 tsp. vanilla

 

Combine potato flakes with sifted dry ingredients. Add to creamed mixture alternately with eggs. Add coconut flakes, nuts and vanilla. Roll into small balls, then roll balls in granulated sugar. Place 2inches apart on ungreased cookie sheet.

 

Bake at 400 degrees until edges are light brown. Makes about 72 delicious thin and crispie cookies.

 

 

INSTANT CHEESE POTATOES

 

Instant potato flakes for 4 servings

Water & milk per box directions

1 beaten egg

3/4 c. grated or finely chopped cheddar or pre-sliced cheese

2 tbsp. butter

1/2 tsp. garlic salt

 

Prepare potatoes in hot water and milk according to box instructions. In a shallow oiled casserole bake the combined potato, egg, cheese and butter mixture at 350 degrees for 15 minutes.

 

 

[westbrook]

INSTANT POTATO CORN CHOWDER

 

1/2 c. chopped celery

2 spring onions, sliced thin

2 tbsp. butter

2 c. water

2 tsp. instant chicken bouillon

1/2 tsp. pepper

1 c. instant mashed potato flakes

15 oz. can whole corn, drained

1 c. half & half

 

In large saucepan, cook and stir celery and onions in butter until tender. Add water, bouillon, and pepper. Cook until bouillon is dissolved. Remove from heat. Stir in potato flakes and corn until blended. Add half & half; return to heat. Heat gently, stirring frequently - do not boil. Makes approximately 4 cups. Delicious!

 

 

INSTANT POTATO DUMPLINGS

 

3 c. instant potatoes (flakes or buds)

2 c. boiling water

2 eggs

1 tbsp. salt

1 1/3 c. flour

 

Put potatoes and water into bowl; blend well. Add eggs; mix well. Mix in salt and flour. Have salted boiling water with 4 tablespoons shortening or oil ready. Roll dough into oblong thin roll, about 2 1/2" long. Drop into boiling water. When all dumplings come up with rolling boil, they are done. Grease with pork, duck or goose lard. Good with sauerkraut.

 

 

SHEPHARD'S PIE

 

1 1/2 lb. ground beef

1 can cream of mushroom soup

instant potatoes-4 serving size

or 4 potatoes, cubes and boiled

cheddar cheese (or American)

any vegetables desired

 

Prepare potatoes, if using raw, then mash. In skillet, brown and drain ground beef. (Here you can add salt and peppper if you like.)

 

Add can of soup, stir well. Prepare instant potatoes, top ground beef, spreading in a smooth layer. Top with either shredded or sliced cheese.

 

Either melt cheese in microwave or CAREFULLY under broiler, using a safe dish-glass or metal.

 

 

[westbrook]

Jalapeno Potato Corn Chowder

 

This updated version of traditional corn chowder is seasoned with ham and jalapeños. The addition of instant mashed potatoes instead of raw potatoes helps condense the prep time. Serve with hot cornbread.

 

Ingredients:

2 tbsp. butter or margarine

3 green onions, chopped

1 1/2 cups chopped cooked ham

1 can (15 1/4 oz) whole kernal corn, drained

1 cup sour cream (regular, low fat or fat free)

1/4 cup chopped pickled jalapenos (optional)

1 3/4 cups HCF Instant Mashed Potatoes

 

Directions:

Melt butter or margarine in a 3-quart saucepan over medium-high heat. Add onion and cook until golden brown (about 3 minutes). Add ham, corn and 5 1/2 cups of hot water and bring to a boil. Reduce heat to medium heat. Add sour cream and jalapeno pieces; stir until cream is dissolved. Add potato flakes and stir until dissolved. Season to taste with salt and pepper. Simmer on medium-low heat for 10 minutes. Serve hot.

 

 

Instant Potato Starter

 

Ingredients

 

(1 servings)

 

DON SIMMONDS (VJHS00B)

 

STARTER:

1 pk Dry yeast,

1/2 c Sugar

2 c Warm water,

2 tb Salt

1/2 c Instant potato flakes

 

FEED:

3/4 c Sugar,

1 c Warm water,

1 ts Instant potato flakes

 

BREAD:

1 c Starter,

1 1/2 c Lukewarm water

1 ts Salt,

1/4 c Sugar

1/2 c Oil,

6 c Flour

 

Instructions

 

STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days. Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:

Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side is facing up. Cover with dish towl; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise. This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it! Don in Arlington, TX 8/28 9:40 a.m.

 

 

[HSmom]

What a nice variety, Westie. Thank you for posting these.

[pricklypear]

Westbrook, thanks so much! I have printed all these out. We love potatoes so I have started storing potato flakes though I have never used them before. These recipes will help a lot!!!

[Cricket]

Aw, man, Westie! I'm about faint from thniking about those potatoe dumplings!!! Oh, yeah!

[CrabGrassAcres]

I'll have to try some of those! Instant potatoes make a HUGE portion of our storage. Here is another recipe:

 

Oaten Pratties

1 cup leftover cooked oats (rolled, steel cut or groats)

1 cup leftover (or fresh, doesn't matter) mashed taters.

Mix with an egg and form into patties.(Use a little more instant potato if too moist to form up.) Fry till brown on both sides. in your choice of fat. We like duck fat or butter or lard or coconut oil.

 

 

[westbrook]

not everyone can grow potatoes! and mashed potatoes goes with most everything.

 

I am sure there are lots of recipes... it is just a matter of looking.

 

glad these will help.

[DenimDaze]

You know,

 

I never thought to look for bulk instant potaotes. I've just been buying them by the box, as if they were pasta. Does anyone know a good place to buy them? I could happily get 25 or 50 pounds for my crew.

 

 

[Campy]

When I store my instant potatoes I "make them up" first. The potato "recipe" on the box says x amount of butter, x amount of milk, x amount of salt.

 

I mix one box of "Potato Buds" (28 oz), with 1 1/3 cups of instant Carnation milk, 8 oz of butter powder and 1 TBS+1 1/2tps of salt. I then mix everything well and package it up. Come time to use it, use equal parts of the potato "mix" and water. I also packaged up about half of the potato mix in quart canning jars with oxygen absorbers and the remainder in larger containers (about 1 gallon size) with oxygen absorbers.

 

2/3 - 3/4 cup of mix = 2 servings

1 1/3 cup of mix = 4 servings

[CrabGrassAcres]

Debbie, I get them from Walton's. I've bought the 50 pound bags and the 6 gallon buckets. I like the granules because they don't take up as much space for the weight. The two of us easily go thru 50 pounds a yr. I've seen them at other storage food sites too. They seem a bit pricey until you stop and think that one pound of granules equals four pounds of fresh potatoes. Also with fresh you have the waste from peeling. I never seem to find any that don't have green under the skin and that all has to be peeled off. Then too, the fresh will not keep in this climate.

[westbrook]

tips I found on the net...

 

Tips

 

Use Instant Potatoes to thicken soups and stews, it has more nutritious and is more flavorful than cornstarch or flour. Instant potatoes works well to help thicken cream soups.

 

Instant Potatoes can be used to make a roux or gravy instead of a fat and flour/cornstarch base. This comes in handy when using the broth we canned the meat in. It is lump free!

 

 

Another use is to coat chicken or other meats for frying or baking.

 

If you have ever added to much mayo to something like tuna and it is runny or thin, add a little Instant Potato a bit at time, give it a few minutes to thicken it up. Works great in deviled eggs too.

 

[Cricket]

Originally Posted By: Campy

When I store my instant potatoes I "make them up" first. The potato "recipe" on the box says x amount of butter, x amount of milk, x amount of salt.

I mix one box of "Potato Buds" (28 oz), with 1 1/3 cups of instant Carnation milk, 8 oz of butter powder and 1 TBS+1 1/2tps of salt. I then mix everything well and package it up. Come time to use it, use equal parts of the potato "mix" and water. I also packaged up about half of the potato mix in quart canning jars with oxygen absorbers and the remainder in larger containers (about 1 gallon size) with oxygen absorbers.

2/3 - 3/4 cup of mix = 2 servings
1 1/3 cup of mix = 4 servings

That's terrific, Campy! Uses all prep items, too!

[CrabGrassAcres]

I'll have to try coating the meat with it! I have avoiding coatings because of daughter's celiac, but we would both enjoy this.

[Jeepers]

Thanks for the recipies Westie and for the tip Campy! I'm printing off this thread for sure.

[mom11]

Thanks Westie! These are great!

 

You can get mashed potato flakes at the Mormon canneries, if you are close to one. They have the flakes for long term storage and the Potato Pearls, for shorter storage. The pearls have all the ingredients in them for mashed potatoes. The flakes, are only potatoes. The pearls are really good, but I haven't tried the flakes.

[Stephanie]

Here's a question that some of you may know. Are the Provident Pantry products and Emergency Essentials from the Mormon canneries? Seems like I remember hearing that somewhere?

 

I just ordered potatoes from them, and was wondering.

[westbrook]

Instant Potato Recipes

 

Potato Fudge

3tbl shortening 3 Tbsp. butter

1/2cup plus 1 Tbsp. cocoa

1/3 cup mashed potatoes

1/8tsp salt 1 tsp. vanilla

1lb (16 oz.) powdered sugar

1/2 cup chopped nuts (optional)

 

Method :

 

In a microwave safe bowl, melt shortening and butter in the microwave. Stir in cocoa until smooth. Add potatoes, salt and vanilla. Mix well. Blend in powdered sugar, mix and add nuts. Dough will be very lumpy. Kneed until smooth. Press into a buttered 8 x 8 inch pan. Cool in the refrigerator before cutting. Makes 64 pieces (yeah right)

 

 

Coconut Mounds

 

3/4 cup mashed potatoes

1 pound powdered sugar

1 pound macaroon coconut

1/2 tsp. almond extract

 

Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate.

 

Mashed Potato Candy 1

 

Peel and boil a SMALL potato. When it is fork tender, drain and mash, and start adding powdered sugar. It will become really liquid-y. Keep adding and stirring in sugar until you have a soft dough.

 

Roll out manageable portions on a tea towel dusted with powdered sugar to about 1/4 inch thick.

 

Spread with peanut butter (I make some creamy and some chunky).

 

Using the towel to help, roll it up, and wrap with plastic or foil and refrigerate until firm.

 

cut it into thin slices. Be sure to keep it tightly wrapped as it dries out quickly

 

Mashed Potato Candy – 2

 

1/2 cup mashed potatoes

3 Tablespoons margarine

1 teaspoon vanilla

6 cups powdered sugar

18 oz. peanut butter

Flour (enough to roll out)

 

Add mashed potatoes, margarine and vanilla; beat together. Add powdered sugar and beat until stiff enough to roll out like pie crust. Spread peanut butter on top and roll up like jellyroll. Cut into thin slices.

 

 

 

[westbrook]

Spudnuts (Raised Potato Doughnuts) Ingredients

1 cup Milk

1/2 cup Water

1/2 cup Shortening

4 cups Flour

 

1/2 cup White Karo Syrup

1/2 cup Sugar

1 tsp Salt

1 each Egg Beaten

1 tablespoon Yeast dissolved in 1/2 cup warm water

1/2 cup Instant Mashed Potatoes

 

-- Glaze --

1 1/2 cups Powdered sugar

1/2 cup Hot Water

1/2 tsp Vanilla

pinch Salt

 

Instructions for Spudnuts (Raised Potato Doughnuts)

Scald milk, add shortening, sugar and salt. When lukewarm, add the yeast which has been softened; add the egg and potatoes plus the cup water to the mixture. Beat in the flour until the dough is stiff and leaves the sides of the bowl. Let rise until triple in bulk. Roll out about 1/3 - inch thick and cut with a doughnut cutter. let rise on a floured board for one hour and fry, at 400 for 2 to 3 minutes Then dip in glaze. Dip doughnuts in glaze while hot. Set on sides untill cool.

 

 

 

 

 

 

[westbrook]

 

Salmon Croquettes Ingredients

1 Can salmon drained well, picked clean of all bones, rinsed in clean water 1 medium size onion finely chopped

Place in medium bowl dash salt & pepper

1 cup bread crumbs -- OR -- Instant potatoes 1 tablespoons lemon juice

1 beaten egg 1 teaspoon paprika

1 tablespoons dried parsley 1 teaspoon dried cumin

Instructions for Salmon Croquettes

Mix all ingredients together, making the salmon mix into cakes. Fry in small amt. of 100% pure virgin olive oil, or a good corn oil, till golden on one side, then flip over & brown on second side. Drain on paper towels.

 

I usually make a tossed salad with this dish, plus baked potatoes.

If mixture, when ready to form into "cakes" does not seem moist enough, add 1tablespoon milk. If Mix is too moist, add sprinkle of instant potatoes till consistency is corrected.

 

(p.s. Sometimes I add instant potatoes instead of bread crumbs, they turn out just as good)

 

[westbrook]

think canned ground beef, and bullion either beef or liquid drained from canned beef.canned peas and carrots, dehydrated onions rehydrated to equal 1/2 cup.

 

also this could be canned chicken also!

 

Speedy Shepherd's Pie Ingredients

 

12 ounce Lean ground beef

1 cup Peas frozen

1/2 cup Onion chopped

1/2 cup Beef broth fat free

1 cup Carrot sliced

2 cup Instant mashed potato flakes

 

Instructions for Speedy Shepherd's Pie

 

Preheat oven to 375 degrees. Cook ground beef in skillet until browned.

 

Add onion and cook 2-3 minutes. Add carrots and peas; cook until tender, about 5 minutes. Add broth. Bring mixture to a boil. Reduce to low and simmer until liquid is absorbed, about 10 minutes. Transfer to a glass baking dish.

 

Top with prepared potatoes, spreading and fluffing with fork. Sprinkle with paprika. Bake until heated through, about 15-20 minutes.