Potato, mashed, from dry mix, NFS
Common food
Photo: Wikipedia
This is the convenient, shelf-stable cousin of homemade mashed potatoes, made by rehydrating potato flakes or granules with water and often butter or milk. It delivers a consistently smooth, creamy texture and a mild, comforting potato flavor that serves as a blank canvas for toppings. Nutritionally, it's a moderate source of energy and carbohydrates, with a notable amount of fat contributing to its rich mouthfeel.
Calorie split: 7% protein · 42% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People love it for its ultimate convenience and nostalgic comfort, offering a warm, creamy side dish in minutes. Its mild flavor and smooth texture make it a versatile base for countless toppings, from gravy and cheese to herbs and garlic.
⚠️ Watch-outs & how to enjoy it better
The rehydration process can sometimes yield a slightly gummy or pasty texture if over-mixed, and it often contains added sodium and preservatives. To counteract this, prepare it with unsalted water or milk, use a gentle hand when stirring, and boost nutrition by mixing in fresh chives, roasted garlic, or a dollop of Greek yogurt.
Key benefits
- Excellent shelf stability and long-term storage
- Quick and easy preparation with minimal equipment
- Consistent texture and flavor batch after batch
- Provides a good source of potassium from potatoes
- Can be easily fortified with vitamins and minerals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Instant mashed potato flakes were a key ingredient in the 1960s NASA Apollo missions, chosen for their stability, light weight, and the psychological comfort they provided to astronauts in space.
Full nutrition (USDA data · scales with serving)
| Water | 77.4 g |
| Energy | 117 kcal |
| Protein | 2.0 g |
| Total lipid (fat) | 6.7 g |
| Carbohydrate, by difference | 12.6 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 0.19 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 192 mg |
| Sodium, Na | 252 mg |
| Zinc, Zn | 0.21 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 0.90 ug |
| Vitamin C, total ascorbic acid | 11.7 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.91 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 13.5 mg |
| Vitamin B-12 | 0.05 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 63.0 ug |
| Retinol | 61.0 ug |
| Carotene, beta | 23.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.41 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.65 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.73 g |
| PUFA 18:2 | 0.64 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 16.0 mg |
Amino acid profile (per 100g)
Estimated from Snacks, potato chips, made from dried potatoes, reduced fat — USDA does not publish this profile for Potato.
| Tryptophan | 0.04 g |
| Threonine | 0.24 g |
| Isoleucine | 0.25 g |
| Leucine | 0.37 g |
| Lysine | 0.35 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.22 g |
| Valine | 0.33 g |
| Arginine | 0.27 g |
| Histidine | 0.13 g |
| Alanine | 0.20 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 0.94 g |
| Glycine | 0.19 g |
| Proline | 0.20 g |
| Serine | 0.23 g |
FAQ
What's the difference between potato flakes and granules?
Flakes are thinly sliced, dehydrated potato that rehydrates into a very smooth, uniform mash. Granules are small, irregular pieces that create a slightly more textured, 'lumpy' result, often preferred for a more homemade feel.
Can I use it for baking?
Yes, it's a secret weapon in baking! Potato flakes add moisture, improve texture, and can extend the shelf life of breads, rolls, and even some cookies by retaining water.
How do I fix gluey mashed potatoes?
Glueiness comes from overworking the starch. For dry mix, add the liquid gradually and stir just until combined. If it's already gluey, you can sometimes rescue it by blending in a little extra warm milk or fat (butter, cream) to break up the starch network.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.17 kcal/g · 7% calories from protein · 0.9 g fiber · 1.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.31 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.