Boost Deviled Egg Filling Some of the most brilliant food minds I’ve ever met share my beliefs about instant potato flakes. One of those brilliant minds belongs to James Beard Award-winning editor, writer, recipe developer, and cookbook author Ann Taylor Pittman, who suggests stirring in a couple spoonfuls of dehydrated potato flakes to add a satisfying heft and starchy richness to deviled egg filling. Use as Binding for Meatballs and Meatloaf Pittman is also a huge fan of using instant potatoes in place of breadcrumbs to bind her meatballs when she makes Gluten-Free Spaghetti and Meatballs. Because of dehydrated potatoes’ affinity for liquid, they help keep whatever it is that they’re binding—meatballs, meatloaf, meat patties—exceptionally moist for days. Take Your Breakfast Hash Next-Level This is a trick I happened upon when working with the culinary mastermind Robin Bashinsky on a story about potato hash. Sure, in theory, you can hack your way to a decent enough hash by throwing a bunch of leftovers in a skillet at once until warmed through, but the key to an exceptional hash is two-fold: achieving extremely crispy potatoes and then, giving those crispy potatoes some element of cohesive binding that does not detract from their crispiness. In other words, a hash that neither feels piecey nor mushy. The secret? You guessed it, instant potato flakes. See just how to deploy them in Bashinsky’s Master Hash recipe. Bake Exceptionally Tender Bread Dehydrated potato flakes act remarkably similar to potato flour when used in baking; and if you’ve ever had a slice of potato bread, you know that means incredible fluffiness and moisture. Incorporating a scoop of instant potato flakes into a simple bread recipe (try 1-2 tablespoons of potato flakes for every 1 cup of flour), like buttermilk biscuits or an easy homemade loaf like focaccia, will help to create a wonderfully soft texture, as well as keep your bread fresher for a bit longer. Give it a go with these Her
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