Basic American Foods Instant Potato Flakes, 5 Pound, 6 Case

Made with golden potato flakes, this potato delight can be used with cream and butter or to create potato pancakes. Pre-prepared for convenience, the potato flakes will save valuable prep time.

Uses

Mashed potatoes: Rehydrate with hot water, cream, and butter for classic mashed potatoes as a side for entrées across any menu style.
Potato pancakes: Mix rehydrated flakes with egg and seasoning, then pan-fry for crispy potato pancakes suitable for breakfast or dinner service.
Soup and chowder thickener: Stir flakes into soups, stews, and chowders to add body and potato flavor without a separate roux.
Casserole topping: Spread prepared flakes over shepherd’s pie, pot pie, or seafood bakes for a golden, oven-browned crust.
Bread and roll dough: Incorporate flakes into bread dough for softer texture and subtle potato flavor in dinner rolls and sandwich loaves.

Who Would Benefit

• Restaurant and bistro kitchens needing fast, consistent mashed potatoes during peak service
• Diners and fast-food chains looking to streamline side-dish prep without scratch cooking
• Catering operations and banquet halls serving large crowds with tight turnaround times
• School and institutional cafeterias requiring Kosher-certified, trans-fat-free potato sides
• Food trucks and mobile vendors with limited prep space who need shelf-stable potato options

Product Highlights

• Made from golden potato flakes for classic flavor and appealing color
• Zero grams trans fat and zero milligrams cholesterol per serving
• OU Kosher Pareve certified
• 365-day shelf life for confident bulk storage
• 5 lb per pack, 6 packs per case, 30 lb total
• Ready in minutes with no peeling, boiling, or mashing required

Preparation & Use

For standard mashed potatoes, combine hot water or milk with butter and salt, then whisk in flakes until smooth and fluffy. Adjust liquid upward for a creamier texture or downward for a thicker, stiffer consistency. To make potato pancakes, let the rehydrated mixture cool slightly, fold in beaten egg, chopped chives, and black pepper, form into patties, and pan-fry in oil until golden on both sides. For casserole toppings, prepare the flakes slightly stiffer than normal so they hold their shape under broiling or baking. Store unopened packs in a cool, dry area; once opened, reseal tightly and use within a few days for best flavor and texture.

Applications

These flakes work well beyond basic mashed potatoes. Use them to thicken cream soups and clam chowders, as a binder in meatloaf and crab cake recipes, or as a coating for fried fish and chicken when seasoned and pressed onto the surface. Bakeries incorporate potato flakes into dough for softer, longer-lasting breads. Breakfast programs rely on them for quick hash brown-style patties and potato waffles. Because the flakes rehydrate predictably every time, they are especially valuable in operations where consistency across shifts and locations matters more than scratch preparation.