Step by step instructions for dehydrating mashed potatoes starting with raw potatoes. Remember, do not add fat to dehydrated foods - hence, no butter or milk.
Wash and peel potatoes. You can leave the peel on, but pieces with peel will not re-hydrate as smoothly. Cut each potato into 4 pieces and place in pot. Cover potatoes with cold water and bring to a boil. Reduce heat and simmer until potatoes are soft and tender, 20 minutes. Do not under-cook.
Drain potatoes, reserving the liquid.
Begin mashing the potatoes with some of the reserved liquid (you could also use soup stock). Mash and add liquid as needed to make a very smooth mash. Make your mashed potatoes a little runnier than you normally would to get a nice smooth leather that will turn into a nice smooth powder.
You can add spices or seasoning (garlic powder, salt, pepper, paprika, etc.) to the mash now or wait until the finished product. I prefer making plain mashed potatoes and seasoning when making the final recipe.
Spread mash out on dehydrator trays lined with Paraflex sheets or parchment paper (not wax paper). Spread as thinly and evenly as possible.
Dehydrate mashed potatoes at 135°F (58°C) until uniformly colored, dry and brittle throughout, approximately 8-10 hours. They are finished when the dried mash lifts off the liner and breaks with a distinct crisp. It should be crispy and breakable, not just bendable.
Cool thoroughly before crumbling and storing.
Crumble your leather into flakes or use a coffee grinder, blender or food processor to make a powder. The finer you process them, the quicker and smoother they will re-hydrate.
Store in airtight containers in a cool, dry, dark place. Use within one year for best quality, although they will be safe for much longer. Vacuum seal if storing for over a year.
Notes
Approximate Measures2 1/2 lb raw potatoes = 2 cup dried mashed potatoesUse 1/2 cup dried crumbled pieces per servingTo Re-hydrate into Mashed Potatoes at Home (per serving)Cover 1/2 cup potatoes with 1/2 cup boiling water and soak for 10 minutes. Place over heat and add butter, milk, grated cheese and seasoning to create your desired flavor and creaminess of mashed potatoes. I like adding garlic powder, salt, pepper, chives, parsley and paprika. To Re-hydrate into Mashed Potatoes on the Trail (per serving)Cover 1/2 cup potatoes with 2/3 cup boiling water and soak for 10 minutes. Place over heat and add 2 tsp powdered milk, 1 tsp cheese powder or grated Parmesan, dash salt, pepper, garlic powder and dried herbs. Add a little olive oil or a little extra hot water to reach desired creaminess.