By: Jenna Anding, Associate Professor and Extension Nutrition Specialist, The Texas A&M System
Dried potatoes are uncooked potatoes with most of the water removed. They are a great source of vitamin C, which we need to stay healthy.
A serving size of cooked potatoes is ½ cup.
Uses
Cooked potatoes make a tasty vegetable dish. For added flavor, you can add salt and pepper along with small amounts of grated cheese, margarine or butter.
Be careful: Adding large amounts of cheese, butter or margarine can turn a low-fat vegetable, such as potatoes, into a high-fat dish.
How to store them
Store packages of dried potatoes in a cool, dry, place. After the package is opened, store the potatoes in an airtight container.
Store cooked potatoes in a covered dish in the refrigerator. Use within 3 days.
How to prepare them
To make four ½-cup servings of potatoes, you will need:
2 cups water
2 cups dried potatoes
1 medium-sized saucepan
Directions: Bring the water to a boil. Add the dried potatoes. Cook them on low heat for 20 minutes or until they are tender. Drain any excess water from the potatoes.
Note: If you are using dried potatoes in recipes that must be cooked longer after you add the potatoes, cook the potatoes for only 15 minutes.
Potato Soup (makes 4 servings, 1 cup each)
What you need
2 tablespoons butter or margarine
1 small onion, chopped
¼ cup chopped celery (if you like)
4 cups milk
8-ounce can whole kernel corn (if you like)
1 cup potato flakes Salt and pepper (to taste)
How to make it
- Wash your hands; make sure your cooking area is clean.
- Melt the butter or margarine in a large saucepan.
- Add the onion and celery, cook them until they are soft.
- Add the milk and whole kernel corn and stir.
- Heat the milk, onion and celery until the milk is hot but not boiling.
- Turn off the heat and add the potato flakes until the soup is as thick as you like.
- Add salt and pepper.
Download a printer-friendly version of this publication: Cooking with Dried Potatoes
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