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Thank you Cal. I've got it saved. I'm glad that includes the slices too, I wasn't even thinking about those but would be perfect for scalloped. But I do have a question.......how well do they taste & work, once rehydrated??? About the same????


[quote=murphysranch post_id=26359 time=1490456103 user_id=55]
Darn it! We packed up my dehydrator and I've got about 8 lbs of russets going old out in the garage.
[/quote]

Murph, hang on to the those 'old' taters. Hopefully they'll sprout, then if you have a garden in your new home you can just poke them in the ground for a crop of more taters.

Excellent Cal! Thanks for sharing that one. It is going into my recipe book for sure.

Darn it! We packed up my dehydrator and I've got about 8 lbs of russets going old out in the garage.

Yes, I have made them: http://blog.welikemakingourownstuff.com/2012/05/dehydrating-potatoes.html?m=1

Good point.

I haven't tried it either but would go the cooked route. I don't think I'd add any milk or butter before dehydrating so that they'd be shelf stable.

I have never tried it, but I would probably cook the mashed potatoes and then spread it out on the tray to dehydrate. That would stop the discoloration. After they were dry you could crumble them up into the flakes.

Has anyone ever tried to make their own? I've wondered about this for a long time & if it's ever been done. I'm thinking for long term storage. I would think you'd have to grate the potatoes then dehydrate them and figure out how to stop them from turning brown in the meantime. |em22|