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Thickening with potato flakes

randyjl Jan 26, 2010 06:13 AM

I have heard that one can thicken gravy with instant potato flakes. Does anyone have experience with this process? If so, fill me in on how it works/tastes. Thanks.

  1. smokeandapancake Jan 26, 2010 06:49 AM

    sure..potato thickens....starch...

    1. greygarious Jan 26, 2010 07:03 AM

      If perfectly smooth gravy is important to you, grind the flakes in a coffee grinder first, or puree the finished gravy. Otherwise, just err on the side of caution and start with a tbsp or so of instant per cup of liquid, and remember that it will take a few minutes to develop the thickness. There's no perceptible taste difference from potato to flour. The advantage is that the potatoes don't clump the way raw flour does, if you persist in skipping the roux or slurry step in making gravy. People use instant potato to thicken soups, too - usually requiring more, so imparting a little potato flavor.

      You can also used crushed crackers or bread crumbs in the same way - again, pureeing may be necessary.

      1. hannaone Jan 26, 2010 07:06 AM

        Any dried powdered product will act as a thickener, the dried product absorbs moisture.
        Potato flakes will absorb more moisture than many other products, and will give a "potato like" flavor to soups, stews, and gravies.
        Potato starch would work better, without the flavor added.
        Depends on your desired outcome.

        1. coll Jan 26, 2010 07:19 AM

          Great to have on hand for a quick fix, especially for creamy soups that come out too thin. Just sprinkle a little at a time and bring to a boil to see where you're at. The consistency will be like potato leek soup. As far as gravy, I like the potatoes underneath it, but in a pinch I'd do it.

          1. mrbigshotno.1 Jan 26, 2010 08:48 AM

            Stir like hell while you add the flakes or you will have little doughy lumps, don't try it with cream/velote sauces and don't do it with cheap powder like instant mash.

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