Instructions

Step 1 – Peel your potatoes, ensuring you remove every trace of peel and any spots

Step 2 – Cut your potatoes into more manageable sized pieces, and place them gently in a pot of boiling water, and boil the potatoes at low heat until completely softened.

Step 3 – Remove your now-cooked potatoes from the boiling water and drain them thoroughly.

Step 4 – Once dry, mash your potatoes completely, ensuring no lumps remain whatsoever.

Step 5 – Spread your now-mashed potatoes in a thin layer on a baking sheet, and set it in the oven set to the lowest temperature that it can safely run.

Optionally, if you have a dehydrator:

Step 6 – Spread your now-mashed potatoes onto a dehydrator sheet and set your dehydrator to its “dried grains” setting.

Step 7 – Once your mashed potatoes are completely dry, transfer them to a blender and blend on medium speed until they are completely broken apart into a fine powder.

Step 8 – Store your potato flour in a sealed container in your pantry for up to 1 month.