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Bob's Red Mill Potato Flakes -- 16 oz Resealable Pouch


Bob's Red Mill Potato Flakes
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Bob's Red Mill Potato Flakes -- 16 oz Resealable Pouch

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Bob's Red Mill Potato Flakes Description

  • Instant Mashed Potatoes
  • Quick • Non GMO • Vegan
  • Kosher
  • An Employee-Owned Company
  • To Your Good Health® ~ Bob Moore

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.

 

Dear Friends,

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,

Bob Moore


Directions

Stovetop Instructions

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.

 

Microwave Instructions

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.

 

Servings 2 4 8
Water ¾ cup ½ cup 3 cups
Unsalted Butter 1 Tbsp 2 Tbsp 4 Tbsp
Salt ¼ cup ½ cup 1 cup
Cold Milk ¼ cup ½ cup 1 cup
Potato Flakes 2/3 cup 1 1/3 cups 2 2/3 cups

Free Of
GMOs.

*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.


Nutrition Facts
Serving Size: 1/3 cup (18 g)
Servings per Container: About 25
Amount Per Serving% Daily Value
Calories70
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate15 g5%
   Dietary Fiber1 g4%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein1 g
Vitamin D0 mcg0%
Calcium11 mg0%
Iron0 mg0%
Potassium209 mg4%
Other Ingredients: Dehydrated potatoes.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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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 fun side. Close-Up of Potato Cakes on White Plate with Colorful Napkin | Vitacost.com/blog

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)
  1. 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.
  2. 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.
  3. 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.)

  4. 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!

 

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