![]() Add a few spoonfuls of potato flakes to any mashed potatoes that are runnier than ideal, and suddenly you’ve rescued the holiday. If you ever-say, in the heat of Thanksgiving prep-add too much milk or butter to your carefully cooked and mashed potatoes (or maybe found that your potatoes weren’t drained properly), instant potatoes can be your savior. ![]() Reason 5: All right, I know I’ve bashed instant mashed potatoes enough, so I will concede on one point. And one other thing: if you’ve oversalted your soup, adding potato flakes can help tame that salinity. Add a little at a time and stir it in, then add more, bit by bit, until the body of the soup is to your liking. You can also toss dried potatoes into any soup or stew to thicken the broth. ![]() For an extra-smooth sauce, grind the flakes in a spice grinder before incorporating them. Easy-to-read markings for cups, ounces, and milliliters, Top-read for smaller tsp/Tbsp measurements, Patented. Jut scrape up the pan drippings with whatever liquid you’re using (wine, stock, etc.), bring to a boil, then add the potato flakes (for 1 cup liquid, stir in about 1 tablespoon flakes, give them a few seconds to dissolve, and adjust to your preference). Reason 4: Want a luxuriously thick gluten-free pan sauce or gravy? Potato flakes make an excellent thickener-and you won’t have to worry about lumpiness or cooking out raw flavors, as you do when thickening with flour. ![]()
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