Potato flakes

Potato flakes are a dehydrated ingredient made from cooked mashed potatoes that are subsequently dried and flaked into small sheets or granules. They are commonly used in cooking to thicken soups, prepare quick mashed potatoes, or add texture and flavor to dishes such as side dishes, meatballs, or doughs.

Origin: Potato flakes originate from the food traditions of countries with high potato production, such as Peru, Bolivia, and other Andean nations, although their industrial production became popular in Europe and North America to facilitate the practical use of potatoes out of season or without the need for prior cooking.

Properties: They are rich in complex carbohydrates, primarily starch, and provide quick energy and easy digestion. Being dehydrated, they have a long shelf life and are a practical resource for preparing recipes quickly. They are gluten-free and low in fat, making them suitable for incorporation into various diets.

Synonyms in Latin American Spanish: copos de papa, hojuelas de papa, escamas de papa, papa deshidratada, puré de papa instantáneo (when used to prepare quick mashed potatoes).