Abstract: A process is provided for the production of dehydrated potatoes which when reconstituted are similar in texture and taste to freshly prepared mashed potatoes. The process includes washing fresh potatoes, dividing the washed potatoes into two groups with one group being cooked, riced, peeled and cooled while the other group is peeled, sliced, blanched, cooled, cooked, riced and then cooled. The two groups of potatoes, after the initial processing steps as separate groups, are then combined and further processed to produce dehydrated potato flakes. The thus produced dehydrated potatoes can be packaged for distribution to the ultimate consumer.

Abstract: Cooked and shaped potato products such as french fries, scalloped, au gratin potatoes or potato chips are prepared by first cooking of potatoes sufficiently so that they can be mashed. They are then peeled and subdivided, for example, by ricing them. The subdivided potatoes are supported as a porous mass and partially dried either at atmospheric pressure or vacuum while being agitated to reduce the moisture content to about 29-40% solids by weight. The predried potatoes are then formed to a predetermined shape. When extrusion formed, the forming die should have sufficient open area to maintain nozzle pressure at about 15 ps or less. The shaped pieces are preferably further dried and either refrigerated or frozen. Just before they are eaten they are heated preferably by frying them in fat.