My farmer friend dropped off a case of potatoes at my house a couple months ago, and after giving a good quantity of them away, and making stuff with potatoes, I thought, ‘How can I make these potatoes last a long time? Could I dehydrate some?” and then I had the idea to make potato flour. I researched it a bit first, and other blogs I found said that it really didn’t matter if the potatoes were cooked or not before making flour out of them.
Well, of course I had to find out for myself.
First, the cooked potato flour:
So I took potatoes (a combination of yukon gold and russett, I believe, all organic), chopped them up and put them with just enough water in the pressure cooker and cooked them (I think it was 3 minutes at pressure) and basically made unsalted, no fat mashed potatoes. Then I spread them into the dehydrator on “fruit rollup” trays and dehydrated them overnight (and into the next day) at 135F, a bit warmer than I usually use, but hey, they were already cooked.
That might have been a mistake–after they were done, my dehydrator looked a bit more warped than I remember…and the layers didn’t fit together quite as well… What I got resembled a hard cracker, and smelled like potato chips.
I broke it into pieces and put it in the Vitamix…
And reduced it to powder, which I poured through a strainer into a jar.
The cracker was so tough, even the Vitamix couldn’t pulverize all of it, so I was left with some hard crumbs that I just composted (heh, let the worms break them down!). the flour smelled nice, though–like those “potato sticks” we had as kids, and had a golden hue.
Next, the uncooked (raw) potato flour:
I started out with the food processor on the grater blade, and ran the potatoes through whole (they were small), coming up very quickly with a full bowl of grated potatoes.
Then, for good measure (because I read Sally Fallon), I soaked them overnight in warm water with some whey added. Then it was an easy matter to drain and add them to the dehydrator–straight on the trays–without even needing to wring them out, because the dehydrator would do that for me, and this way they spread out easier. These finished overnight at 110F very easily.
The dehydrated grated potato was very light and airy, and while it nearly filled up a blender…
…it reduced down to nearly nothing!
The resulting flour from the raw potatoes looked more grey–not as appetizing–and smelled exactly like raw potatoes (I bet you’ll go smell a potato now, to find out what that smells like 😉 But it is a finer powder than the cooked flour, so might be better for making breads, etc, thickening soups.
So I haven’t actually used the flours yet, so I’m not sure yet what I’ll use them for (except to go into a veggie sunburger recipe of mine, which calls for instant mashed potatoes, but I don’t like the artificial stuff they put in mashed potatoes, so I use potato flour instead, which is usually darned expensive, and now I know why). The cooked potato flour might be more appropriate to sprinkle on top of casseroles to help finish them off, as well as for thickening soups, and adding to veggie burgers, whereas the finer raw flour might have more baking uses.