U.S. Dehydrated Potatoes
When you buy U.S. high-quality dehydrated potatoes, you are getting real potatoes, just with the water removed. U.S. dehydrated potato products deliver all the flavor, nutrition and versatility of potatoes in a more convenient package – and are the perfect ingredient for everything from soups and salads to main dishes and desserts. As a U.S. customer, you will also have Potatoes USA support to grow your business. We offer training and recipe assistance, product samples and promotional support.
Real potatoes, real performance.
U.S. quality begins in the field, where ideal growing conditions and generations of experience produce consistent, flavorful potatoes. U.S. dehydrated potatoes are typically made from creamy white-fleshed Russet potatoes that undergo an advanced process to create premium dehydrated potato products. The plants in which U.S. potatoes become dehydrated products utilize state-of-the-art technology so that the rehydrated product retains the texture and flavor of fresh natural potatoes. All U.S. plants also follow strict government requirements to guarantee product consistency, safety and quality.
U.S. dehydrated potatoes save time and money.
Forget washing, peeling, and boiling potatoes. With U.S. dehydrated potatoes, you have a versatile ingredient at your fingertips with a minimum of preparation. This convenient ingredient is easy to store and ready for use at any time of the day. They can be used right out of the package, or quickly rehydrated in recipes in an easy one-step process. Sauces and seasoning ingredients are easy to incorporate into the dry product or use the prepared potatoes as a blank canvas for innovative meals.
Dehydrated potatoes are convenient to ship. They are also a good value, with one kilo of dehydrated product making approximately five kilos when rehydrated. A long shelf life of up to two years minimizes waste and simplifies inventory management.
The U.S. potato industry produces many types of dehydrated potato products. Few products are as versatile as these hard-working ingredients. Potato dices, slices, shreds, flakes, granules and flour— these products are used in restaurants, delicatessens, coffee shops, institutions, bakeries, and snack manufacturing all over the world. They offer as many reasons to use them as there are ways to prepare them. Enhancing flavor, adding nutrition, improving texture, and increasing dough yield are only some of their benefits.
U.S. processors can supply dehydrated products with varying specifications depending on customers’ needs. This includes blended products intended for export to countries that have import restrictions.
Standard potato flakes are among the most well-known and widely used products. Made from premium U.S. potatoes, standard flakes are bright white in color and when reconstituted, have the dry, mealy texture and delicious flavor typical of freshly cooked mashed potatoes. Make them your first choice when you need an all-purpose ingredient, ideal for foodservice, bakery and many general food manufacturing purposes.
Standard flakes can be ground to various sizes, all the way to finer grinds that resemble flour. Finely ground flakes are not suitable for making mashed potatoes and are more typically used as an ingredient in food manufacturing and baking.
This product has literally hundreds of uses. Use standard flakes to create delicious mashed potatoes in an instant – and then build from there. Mashed potatoes can be served alone or localize their flavor by mixing with favorite meats and vegetables and topping with sauces like curry, Laksa or miso. They work well as an economical ingredient to make tasty croquettes, bergedil and fishballs. Or create a signature pizza by adding mashed potatoes to the crust – and then top with more mashed potatoes!
Click here to learn more about menu opportunities with mashed potatoes! In baked goods, ground standard flakes add flavor and nutrition, increase shelf-life and provide a softer mouthfeel. They are also are ideal for gluten-free options. Regular and finer grinds are also used as a thickener for gravies, sauces and stews; breading for fish, meat or vegetables; binder for meat or fish products; and pet food.
Low peel/low leach potato flakes (LP/LL) are similar to standard flakes, however, they differ in that they undergo fewer steps during production. This preserves flavor but makes the rehydrated product unsuitable for mashed potatoes due to the starchy texture. They are also very lightly peeled to retain more potato flavor. The lighter peel impacts the color of the dehydrated product, making it off-white rather than white. Finally, low peel/low leach flakes are ground to a higher bulk density than standard flakes, for efficient packaging and shipping.
Low peel/low leach flakes are typically used in food manufacturing of all sorts of fabricated potato snack products, including sheeted and extruded snacks. When mixed with water and other ingredients, low peel/low leach flakes provide a cohesive dough that is easily handled and formed for the production of potato snacks. Use them to add texture, nutrition and flavor to cookies, biscuits, crackers, pizza dough and more!
Like potato flakes, granules are prepared using top quality sliced, cooked and dried potatoes. Extra steps create a dried granular texture that increases bulk density in shipping, giving potato granules appeal as an economical choice. Granules also reconstitute exceptionally well, due to the toughening of the cell walls that occurs because of the process to create a granular texture. Again, this makes them the product of choice for institutions. The color, flavor and texture of reconstituted potato granules is very similar to fresh mashed potatoes.
Standard granules are often the product of choice for hospitals, schools, nursing homes and similar institutions, both for their economy and their consistent quality. They can be used for nearly every application for which standard flakes are used, including recipes utilizing mashed potatoes.
Granules are also a popular choice for food manufacturers and work well in: extruded, dried, shred-like products such as hash browns; dry mixes for extruded fries and other shaped products for frying; fried, baked and pelleted snack products such as chips, sticks and crackers; breading; soups; flavoring agents; thickener; and frozen dinners.
U.S. processors offer a wide choice of convenient mashed potato mixes. These products consist of agglomerated and/or blended potato flakes and granules, often pre-seasoned for further convenience. These provide the experience of fresh mashed potatoes in an instant.
Mashed potato mixes are highly convenient. These products can be found on the shelves of retail outlets or in the kitchens of institutions and restaurants all over the world. From salads and side dishes to main dishes, in soups and in baked goods, as filling or topping, U.S. mashed potatoes are the perfect ingredient. Click here to learn more about menu opportunities with mashed potatoes!
U.S. potato processors offer a wide variety of dehydrated potato slices, dices and shreds for contemporary foodservice and manufacturing applications. These products are the ultimate in convenience: provide your customers with fresh potato flavor and nutrition without washing, peeling, slicing, dicing, and shredding. Once rehydrated, they cook up firm just like freshly prepared potatoes. These products win favor with consumers as they have a recognizable potato identity, flavor and texture.
These products can be used in any recipe calling for potatoes: soups and stews; potato salads; hash browns; and casseroles such as scalloped or au gratin potatoes. Food manufacturers continue to find new possibilities for their use in dried or canned soups and stews, and in snack foods such as extruded snack pellets.
Potato flour is simply cooked, dried ground potatoes with no additives. Granular flour will pass through a 40 mesh, or 420 micron, screen. Fine flour will pass through an 80 mesh, or 177 micron, screen. Although it may look like finely ground potato flakes, the two products are very different. True flour produces a stickier product when liquid is added, and is best used in small amounts to extend other flours.
Granular and fine potato flour work well as a thickener in gravies and as a breading to coat fried foods. They also help improve the texture of most baked goods such as biscuits, pancakes, breads, muffins, cookies through a softer mouthfeel. Potato flour is not to be rehydrated as a stand-alone product unless it is being made into a gruel; it is to be used only as an ingredient. It is not suitable for mashed potatoes.