Idahoan Original Mashed Potatoes is actually quite clean—just dehydrated Idaho potatoes with minimal preservatives and no seed oils. The DIY version eliminates artificial preservatives (sodium acid pyrophosphate, sodium bisulfite) and commercial emulsifiers, using only organic potatoes and optional citric acid for natural preservation.
Based on: Original Mashed Potatoes
· Makes approximately 30 servings
· Serving: 22g (about 1/3 cup dry flakes)
Why This Recipe is Seed Oil Free
Commercial Original Mashed Potatoes from Idahoan often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Original Mashed Potatoes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural preservative that prevents browning and extends shelf life of the dried flakes
Instructions
Step 1. Wash and peel 3000g (6.5 lbs) organic russet potatoes, then cut into 1-inch chunks. Place in a large pot with cold water covering by 2 inches. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender throughout—test the largest pieces to ensure even cooking.
Step 2. Drain the potatoes completely in a colander and let sit for 2-3 minutes to release excess steam. This step is crucial for proper texture. Return potatoes to the pot and mash with a potato masher until completely smooth with no lumps. For ultra-smooth texture, pass through a ricer or food mill. Do not add any liquid—the potatoes must be as dry as possible for proper dehydration.
Step 3. Dissolve 3g (1 tsp) organic citric acid in 2 tablespoons warm water, stirring until completely dissolved. Drizzle this mixture over the mashed potatoes and fold in thoroughly with a spatula. The citric acid prevents browning and acts as a natural preservative—mix for 30 seconds to ensure even distribution.
Step 4. Spread the mashed potato mixture in a thin, even layer (about 1/8 inch thick) on dehydrator trays lined with non-stick sheets or parchment paper. If using an oven, spread on parchment-lined baking sheets and set oven to lowest temperature (150-170°F) with door slightly ajar for air circulation. Dehydrate for 8-12 hours until completely dry and brittle—pieces should snap cleanly when bent.
Step 5. Once fully dehydrated, break the dried potato sheets into smaller pieces and process in a food processor or high-powered blender in batches until you achieve a fine flake consistency similar to commercial potato flakes. Pulse rather than running continuously to avoid creating powder—aim for small, irregular flakes about 2-3mm in size.
Step 6. Sift the processed flakes through a fine-mesh strainer to remove any large pieces or powder. Reprocess large pieces and save the powder for thickening soups. Store finished flakes in airtight containers in a cool, dry place. To use: combine 22g (1/3 cup) flakes with 180ml (3/4 cup) hot water or milk, stir well, and let sit 30 seconds before serving. Add butter, salt, and pepper to taste.
Storage
Store in airtight containers in a cool, dry pantry for up to 12 months. Vacuum sealing extends shelf life to 2+ years. Keep away from moisture and direct sunlight.
Cost Comparison
Cost per serving (homemade)$0.62
Cost per serving (store-bought)$0.25
Savings-148%
DIY costs more upfront due to organic premium and processing time, but provides superior nutrition, no artificial preservatives, and complete control over ingredients. The commercial product is heavily subsidized corn-industry processing.