How to Dehydrate Potatoes

Here is an easy way to dehydrate sweet potatoes:

Ingredients:

• 2 lbs sweet potatoes, washed thoroughly.

Instructions:

1. Peel the sweet potatoes (if desired), then slice into 1/4 inch thick slices or cut into 1/2 inch cubes.
2. Bring a pot of water to a boil. Add sweet potato slices or cubes and blanch for 3 minutes. Drain.
3. Optional step - toss blanched sweet potatoes with 1/2 tbsp oil and spices like cinnamon, nutmeg, ginger, or chili powder.
4. Arrange the slices/cubes in a single layer without overlapping on your dehydrator trays lined with a nonstick mesh insert, or parchment paper.
5. Dehydrate at 135°F for 8 to 14 hours until sweet potato pieces are completely dried and leathery, with no moisture pockets showing up when squeezed. Adjust drying time based on thickness and the texture you want.

Allow to cool to room temperature. Put the dried sweet potatoes in an airtight glass Mason jar or a plastic freezer bag for storage for up to 1 year. Learn how to vacuum seal them here.

Enjoy dried sweet potato as a healthy snack and rehydrate it in soups, stews, or gravies too.

Follow the instructions further down this page.

This question is ambiguous. How so? Yes, you can dehydrate ready-made mashed potatoes, sure.

But if the question is "How do you dehydrate spuds to MAKE mashed potatoes later on?" then here's a combined answer to both.

#4 and #5 in the instructions directly below show you how to prepare it for reconstituted mash!

Ingredients:

• 3 lbs russet potatoes, peeled, chopped
• 1/4 cup milk
• 2 tbsp butter
• Salt & pepper to taste

Instructions:

1. In a pot, boil potatoes until very fork tender, then drain and return to pot. Mash your potatoes while you gently heat the milk, butter, salt and pepper in another small pan. Add that to the spuds and mix well.
2. Line dehydrator trays with non-stick sheets. Spread a thin, even layer of mashed potatoes, less than 1/4 inch thick. .
3. Dehydrate at 125°F for 6-10 hours, scraping and flipping as needed, until completely dry and brittle.
4. Break the dried potato into pieces then grind into a fine powder in a blender or a food processor.
5. To reconstitute, mix the potato powder with hot milk until your desired consistency is reached. Add extra butter and salt and pepper IF you want to.
   

Make a big flavorful batch, dehydrate the leftovers, and have instant mashed potatoes anytime! Adjust milk and butter to rehydrate as mentioned in step #5.

In steps #4 and #5, it's important to note that your dehydrated ground potato powder contains butter and milk when you originally made the mash.

It's important to vacuum-seal ASAP with an oxygen absorber tucked in the bag before drawing out the air. You see, fat goes rancid, so that's why I say to dehydrate your potato flakes/powder as soon as possible.