Recipes for Dehydrated Mashed Potatoes

Ingredients

• 2 cups expired dehydrated mashed potatoes
• 2 cups boiling water
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the expired dehydrated mashed potatoes with boiling water. Let it sit for 5 minutes to rehydrate.
3. Add the shredded cheddar cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper to the rehydrated mashed potatoes. Mix well to combine.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Sprinkle the grated Parmesan cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Enjoy this cheesy mashed potato casserole as a side dish or a main course!
9. Note: Make sure the dehydrated mashed potatoes are still safe to consume after 365 days past the expiration date. If they have an off smell or taste, discard them.

Ingredients

• 2 cups expired dehydrated mashed potatoes
• 2 cups boiling water
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, combine the expired dehydrated mashed potatoes with boiling water. Let it sit for 5 minutes to rehydrate.
2. Drain any excess water from the rehydrated mashed potatoes.
3. Add the all-purpose flour, grated Parmesan cheese, green onions, garlic powder, onion powder, paprika, salt, and pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated.
4. Heat vegetable oil in a skillet over medium heat.
5. Take a scoop of the mashed potato mixture and form it into a patty. Place it in the hot skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, leaving enough space between each pancake.
6. Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
7. Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
8. Serve the crispy mashed potato pancakes hot as a side dish or a tasty snack!
9. Note: Make sure the dehydrated mashed potatoes are still safe to consume after 365 days past the expiration date. If they have an off smell or taste, discard them.

Ingredients

• 1 cup slightly expired dehydrated mashed potatoes
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons vegetable oil

Instructions

1. Rehydrate the dehydrated mashed potatoes according to package instructions.
2. In a bowl, mix together the rehydrated mashed potatoes, bread crumbs, Parmesan cheese, garlic powder, onion powder, dried parsley, salt, and black pepper.
3. Shape the mixture into small balls using your hands.
4. Dip each mashed potato ball into the beaten egg, then roll in more bread crumbs.
5. Heat vegetable oil in a skillet over medium heat.
6. Fry the mashed potato balls in the hot oil until golden brown and crispy, about 2-3 minutes per side.
7. Transfer the cooked mashed potato balls to a paper towel-lined plate to drain excess oil.
8. Serve hot as a delicious appetizer.