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Sometimes I make mashed potato doughnuts using a recipe I found on the back of a box on instant mashed Idaho potatoes and sometimes I want to use leftover mashed potatoes. Any idea on how I can substitute one for another?
Thanks for using Idaho potatoes. For your question I asked LaWana Mencke who is the R & D Technician at Idahoan Foods for her comments as she is the expert when it comes to using convenience dried or dehydrated potatoes.
The answer: Each 1/3 cup of flakes makes about ½ cup prepared, as per directions on bag or box.
Here are two basic donut recipes from Idahoan:
Idaho Potato Doughnuts
2 pkg. active dry or cake yeast
1/2 c. warm water (110-115° F.)
1 c. sugar
3/4 c. shortening or margarine
1-1/2 c. prepared Idahoan® mashed potatoes, cold
3 eggs, well beaten
2 c. milk, scalded and cooled to lukewarm
1 Tbsp. salt
1 Tbsp. lemon extract
6-8 c. sifted flour
Glaze:
1 lb. powdered sugar
1 tbsp. vanilla extract
Raised Donuts
2 pkg. active dry, or cake, yeast
1 cup sugar
3/4 cup shortening or margarine
1-1/2 cups cold Idahoan mashed potatoes
3 eggs, well beaten
2 cups milk
1 Tbsp salt
1 Tbsp lemon extract
6-8 cups flour, sifted
Glaze:
1 lb. powdered sugar
1 Tbsp vanilla
Find several more from the Idaho Potato Commission below.
By the way, don’t you think we should start a campaign to call instant or dehydrated potatoes “dry potatoes”? After all, no one refers to dry pasta as dehydrated or instant. It’s degrading… especially if you haven’t tried these lately. These are always a staple ingredient in my pantry at home for quick side dishes.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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