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

Bob's Red Mill Potato Flakes
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Bob's Red Mill Potato Flakes -- 16 oz Resealsble 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


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

*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
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 packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Leftover Mashed Potato Bread

Unpopular opinion: Leftovers are the best part of every holiday feast. Whether you agree or not, you’re likely out of fresh ideas for repurposing leftovers. Instead of settling for a microwaved mashed potato re-do, try making this fluffy potato bread! It’s soft, spongy texture makes it perfect for making sandwiches – especially peanut butter and jelly or grilled cheese. You can also toast it, spread on some avocado with lime, sliced tomatoes and cucumbers, sprouts, hemp seeds, paprika and chili powder. Potato Bread Made From Leftover Mashed Potatoes |

Leftover Mashed Potato Bread

  • 6 oz. leftover mashed potatoes (or 11 oz. russet potatoes, peeled & cubed)
  • 1 cup oat milk (divided (100 degrees F))
  • 1/2 tsp. cane sugar (divided)
  • 1-1/4 tsp. active dry yeast
  • 3 cups all-purpose flour
  • 1 tsp. Himalayan pink salt (plus more for water)
  • 1 Tbsp. avocado oil
  1. If using leftover mashed potatoes, skip this step. In pot, cover diced potatoes with water by 1 inch. Sprinkle with salt, around 1/4 teaspoon, and bring to boil for 12 minutes. Drain potatoes, transfer back to pot and mash until smooth, creamy and free of lumps. Mix in 1 tablespoon oat milk and a sprinkle of salt and pepper.

  2. In stand mixer, combine yeast, 2 tablespoons oat milk and 1/4 tsp. sugar. Set aside for 10 minutes until bubbles form and mixture is frothy. Prepare a 9x5-in. loaf pan with parchment paper or lightly grease to prevent sticking.

  3. Add mashed potatoes, flour, salt, oil and the remaining oat milk and sugar. Knead on speed two for 8 minutes. Note: If dough is slightly sticky, lightly oil your hands to pick it up. Transfer dough to lightly oiled bowl and cover with a clean damp kitchen towel for 1 hour and 45 minutes or until doubled in size.
  4. Press dough with your hand to release air. Turn it out onto a lightly floured surface. Shape dough into an 8x4-in. log and place in prepared pan. Cover with the same kitchen towel and let the dough rise for 1 hour.
  5. Preheat oven to 350 degrees F.
  6. Bake for 43 minutes or until lightly golden brown. Remove from oven and let cool in pan for 5 minutes. Then, transfer loaf to cooling rack and cool completely before slicing.
  • Chef’s tip: Make sure your mashed potatoes don’t contain too much liquid. The more liquid, the more moisture will end up in the dough. Keep in mind that seasoned mashed potatoes will yield a similar flavor profile in its bread form.
  • Order the ingredients you need to make this clever recipe at!

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