Bob's Red Mill Potato Flakes Description
Enjoy creamy and delicious mashed potatoes in minutes with our potato flakes, made from genuine russet potatoes. Use in yeast breads and potato soup, to coat fish or chicken and to thicken sauces and gravies.
I've always believed that food is more than just sustenance, more than the sum of its nutrients. It's also shared experiences. It's memories. It's love. 40 years, I've made it my mission to bring a wide variety of wholesome, delicious foods to our customers, and I'm proud - and humbled - that so many people have put their trust in us. Thank you for bringing Bob's Red Mill into your home.
To your good health,
Heat water to boiling, then add butter and salt. Remove from heat and add cold milk. Add potato flakes and stir gently. Fluff with a fork; do not whip. Let sit for 2-3 minutes to thicken before serving.
Combine water, butter, salt and milk in a large, microwave-safe bowl or dish. Microwave on high until hot, about 3 minutes. Remove from microwave and add potato flakes. Stir gently and fluff with a fork; do not whip. Let sit for 2-3 minutes to thicken before serving.
||1 1/3 cups
||2 2/3 cups|
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/3 cup (18 g)
Servings per Container: About 25
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||15 g||5%|
| Dietary Fiber||1 g||4%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Dehydrated potatoes.
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Quick Potato Cakes
Buttery, satisfying and super simple to make, these potato cakes are a hit at any meal. Crispy on the outside and fluffy on the inside, these cakes’ secret is the use of potato flakes. That’s right! Bob’s Red Mill makes pure potato flakes with only one ingredient: russet potatoes. In this recipe, you’ll mix them into mashed potatoes, form cakes and fry in butter, oil or bacon fat. Top any way you like and enjoy as an entrée or a pota-totally
Quick Potato Cakes
- 1-? cups Bob’s Red Mill Potato Flakes
- 1-½ cups water
- 1 tsp. salt
- 2 Tbsp. butter
- ½ cup cold milk
- 1-1 ½ cups Bob’s Red Mill Unbleached White All-Purpose Flour
- Oil (butter or bacon fat for frying)
- In large saucepan over high heat, bring water to boil. Add butter and salt and remove from heat; pour in cold milk and gently stir in potato flakes. Fluff with fork and let sit 2–3 minutes to thicken. Stir again and let cool to a temperature at which working with hands is comfortable.
- To saucepan, add 1 cup flour and mix with hands to form rough dough. On well-floured work surface, place dough and knead until sturdy; add more flour if needed.
Separate dough into six equal portions; form patties (½-inch thickness, 4 inches in diameter). (Note: For squares cakes, pat dough to 6 x 9-inch rectangle, ½-inch thick. Cut six 3 x 3-inch cakes.)
In skillet over medium-low heat, melt butter, bacon fat or oil. (Note: Use about 1 tablespoon per batch of cakes.) Fry cakes until well browned, about 8–10 minutes per side, working in batches if necessary. Serve hot.
Get the handy ingredients you’ll need!