Recipes & Inspirations

Preparation for freeze-dried mash

No more ready-made bags of industrial mashed potatoes, which don't have much of a potato inside! For real dried mashed potatoes you need very little: potatoes, a little time and, of course, a good dryer!

Ingredients

Potatoes

Procedure

Peel the potatoes and boil them (or even better, steam them), then mash them with a potato masher with small holes. Place the potatoes in the dehydrator trays (lined with baking paper or Drysilk), keeping them well separated. Once they are thoroughly dried, leave them at room temperature for a few hours and then blend them until you obtain a fine powder like flour.

Programme

t4 until completely dry

For the mashed potatoes
(serving size for one person)
one tablespoon of the mixture
200 ml of milk
a knob of butter
a tablespoon of grated Parmesan cheese
salt to taste.

Pour a tablespoon of the mixture into a small saucepan and slowly add the milk, trying to avoid lumps. Turn on the heat, add the salt and continue stirring until it reaches the desired consistency. Remove from the heat, add a knob of butter and the Parmesan cheese, give it one last stir and the purée is ready!