I have been seeing some great deals on Russet potatoes at the store, mainly at the discount stores. A $1.99 for 10 pounds is a great price. So I bought some bags and decide make dehydrated potatoes. I will use them for scalloped potatoes, hash browns or with any casserole dish or add to soups and stew.
Dehydrated potatoes look just like the kind you find in packaged mixes. You can seal them in jars and add the fixing for a meal in a jar. You can add products like for example, powered butter, powered cheese, powered milk, any dehydrated vegetable and some dehydrated meat, like hamburger, turkey, chicken or pork. You have made a meal in a jar for your food storage or a quick meal when you are busy. Dehydrated potatoes can be added to soups and stews for thickener along with your regular fresh potatoes.
As the pictures show, you first have to peel all of your potatoes (or you can leave the peel on but wash them very well). Then you have to slice them very thin on a Vee Mandoline Slicer, (I sliced on medium).
I start by warming the water while I am peeling, so the water is ready when I am done. Put the potatoes in boiling water and blanch them for 5-6 minutes, remove them from the water and place into them a large dish and let them cool until you can handle them. Then put the potatoes on the drying trays. Instructions for the Excalibur Dehydrator is to dry at 125 degrees for 12 hours, (but I do 10 hours since they are sliced thin and they turn out crispy hard).
After drying, I put them in 1/2 gallon jars and sealed them. I got five jars out of a 10-pound bag of potatoes. Since drying these, I have ordered some red potatoes from a friend and will dry these also, but will leave the peel on this time. Russet Potatoes are different. Most of the time I use Russets for potato salad and baked potatoes and twice baked potato because they hold their shape better.
Vacuumed sealed in the half gallon jars with a Food Saver they should last for years
Well hopefully this will help you to dry and seal some meals of your own. Have fun experimenting with recipes of your own.