Preparation for freeze-dried mash

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


Peel the potatoes and boil (or even better steam) them, then mash them in a potato masher with narrow holes. Place the potatoes in the baskets of the dryer (covered 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 into a fine flour-like powder.

t4 until completely dry

For the mash
(dose for one person)
one tablespoon of preparation
200 ml milk
a knob of butter
one tablespoon grated Parmesan cheese
salt to taste

Pour a tablespoon of the mixture and the milk into a small saucepan, trying not to get lumps. Turn on the heat, add salt and continue stirring until it has reached the desired consistency. Remove from the heat, add a knob of butter and the Parmesan cheese, last stir and the mash is ready!