Instant mashed potato
From Wikipedia, the free encyclopedia
Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing, and drying to yield a packaged convenience food that can be reconstituted in the home in seconds by adding hot water or milk, producing a close approximation of mashed potatoes with very little expenditure of time and effort. They come in many different flavours, including (non-exhaustively) chive, garlic, and butter. Instant mashed potatoes are occasionally packaged with instant gravy.
Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping; a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the lumping. Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals. Poha, an instant rice mush, is also much in the same spirit, as more broadly are other instant porridges, formed from flakes or granules to avoid lumping.
Brands include Smash and Idahoan mashed potatoes.
[edit] History
The practice of drying and grinding starchy root vegetables for preservation and portability is widely attested around the world, and likely dates back to before the advent of agriculture. Potatoes in particular have been freeze-dried since at least the time of the Inca empire, in the form of chuño.
U.S. Patent 1025373, titled "Dehydrate Potatoes and Process of Preparing the Same", and describing a product that was to be reconstituted in hot water, was applied for in 1905 and granted in 1912.
Flake-form instant mashed potatoes date back at least to 1954, when two United States Department of Agriculture researchers were issued a patent for "Drum drying of cooked mashed potatoes" (U.S. Patent 2759832), which describes the end product specifically being "as a thin sheet or flake".
In 1962, Canadian scientist Edward A. Asselbergs was issued U.S. Patent 3260607, entitled "Preparation of dehydrated cooked mashed potato", for a particular industrial method of producing the product.
[edit] Nutrition
Instant mashed potatoes are substantially similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. The largest difference is the loss of vitamin C, although some products may be enriched to compensate. One hundred grams of unenriched instant mashed potatoes provides 11% [1] of the Dietary Reference Intake of vitamin C, compared to 18% [2] provided by the fresh potato version.
