Potato Flake Biscuits | Baking with Dorie

Do I really need potato flakes to make these biscuits? Well, potato flakes are something umfamiliar. I google and see that Bob’s Red Mill sells it in the quintessential, instantly-recognized 1-pound resealable bags for their flours, beans and seeds. However, when I got into the store, potato flakes were out of stock. I had no choice but to look for substitutions. This is what’s gotten more interesting.

There is another section in the grocery store that sells instant mashed potatoes. It dawns on me from reading the product labels that potato flakes (for cooking and baking) and instant mashed potatoes (for making mashed potatoes) are more or less the same product. They are dehydrated cooked potatoes, in the form of either flakes or granules.

Instant mashed potatoes are available in many flavors, much like instant rice. Familiar brands, such as Betty Crocker, and less familiar one, like Idahoan Foods, have a bewildering array on the shelves. From the back of the bag of the instant mashed (or dehydrated potatoes), the direction is to reconstitute by adding hot water or milk. There you have it: mashed potatoes from “real” potatoes in about five minutes.

The industrial method of producing the flake-form instant mashed potatoes dates back to the 1960s. However, potatoes have been freeze dried and preserved since the times of the Inca Empire. How little do I know about the food history of the humble spud!

I happily grabbed a 4-oz bag of Idahoan instant mashed and headed to the kitchen.

The ingredients and the process of making the potato flake biscuits work similarly to other Dorie’s biscuit recipes. The difference here is to add 3/4 cup (45 grams) of potato flakes to 2 cup (272 grams) all-purpose flour. Cut and mash and squish butter in the dry ingredients (flour, potato flakes, baking powder, sugar, baking soda, grated Parmesean, herbs, salt and pepper). Then add the cooked onions (1/2 medium onion, chopped) and cold milk. Pat the dough out in the shape you want without overworking it. Finally, bake the shaped biscuits in a 400°F oven for 15-17 minutes.

The irony is: after the time-consuming hunting trip for potato flakes/ instant mashed potatoes, so little has been used. The amount is less than half the bag I purchased. I’m glad I did not get a 1-pound bag of potato flakes. However, I may be having second thoughts –– given how moist and open crumbed the biscuits are. These potato biscuits are indeed flaky, as well as flavorful, in a good and savory way.