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          One of my goals with food storage is to have comfort tastes that we are used to, in some

          form or another, when fresh would not be available. Keep this in mind while adding to your

          basic food storage plan and list. This is a definite with potatoes.....

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Living in Idaho for part of my life makes me a potato girl for certain. One of my favorite memories in grade school was Idaho Spud Day and getting a big ole' free baked potato with butter/salt/pepper

on it. (Shelley, Idaho still has Spud Day every September).  So, absolutely, we just had to have some sort of potatoes for our long term storage plan! Very glad the LDS Home Storage Center has potato flakes. [And....that said for dear ole' Idaho potatoes,  my husband grew amazing russet potatoes in our garden when we lived in Montana for several wonderful years].

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Our family choices for long storage potatoes are:

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#10 cans Potato Flakes

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dry hash browns

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Dehydrated sliced potatoes

(we buy them at Winco, but they are also available from a few companies selling them in #10 cans)

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Using Potato Flakes

Since I'm a huge fan of fresh potatoes, it was actually surprising to me how many ways potato flakes can be used. A rule of thumb to use in breads: 1 to 2 T. potato flakes for every 1 cup of flour.

 

tatercakes

hash browns

mashed potatoes with several different flavorings

potato bread 

potato rolls

sourdough starter/bread

cheese loaff

flour/potato tortillas

soft wrap bread

hawaiin bread/rolls

gnocchi

as a thickener in soups

dry potato soup mix and variations

in salmon cakes or tuna patties

shepherds pie

cheesy potato puffs 

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coconot cookies

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other uses:

coating for chicken or fish

in deviled eggs

making onion rings

in meatloaf and meatballs instead of breadcrumbs (keeps it moist)

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