Instant potato flakes aren’t exactly high on most lists of pantry essentials however they should be, You may keep them around in chilly months as a quick and easy shortcut to creamy mashed potatoes, but they’re probably more likely collecting dust on supermarket shelves.
What you might not know, though, is that these little flakes — made most often from either russet potatoes or Yukon Golds that have been cooked, mashed, and dehydrated — can work their magic in a surprising amount of dishes. Similar to potato starch, they can act as a thickener for gravies and soups. But they can also make chicken crispier, focaccia fluffier, and meatloaf more moist. Read on for our favorite ways to use them.