More Potatoes

Thank goodness for the internet and creative people out there that are willing to share their attempts at feeding their families with what they store.

What is Food Storage anyway?

It needs to be "what you eat day to day".

 NOT

"what you will eat when there is no other option".

Here is a recipe that I tried several years ago after we had been to Argentina. We were served Gnocchi by some kind members and Loved it. This recipe will help you get creative with your potato flakes (I bet you could even use your powder eggs too). When I made them for the first time I didn't use the cheese's, but I bet it would taste extra good.

GNOCCHI

Fresh Ingredients

2 eggs
1 cup ricotta cheese
8 tsp. butter
1 cup Romano cheese, grated
Storage Ingredients
1 cup instant potato flakes
1 tsp. salt
3 cups flour
Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!
***NOTE: Before cooking, gnocchi may be frozen on a cookie sheet, then placed in a plastic bag to store for up to a month in the freezer.

Another way to use Potato Flakes.............

Mashed Potatoes

Fresh Ingredients

• 2 green onions

Storage Ingredients

• 3 c. instant potato flakes
• 1 ½ c. powdered milk
• 1 tsp. salt
• ½ tsp. pepper
• 1 tsp. dry minced garlic
• 1 T. Miracle Whip (or mayonnaise)
• 1 can corn, drained

Bring 4 cups water, salt, pepper, and garlic to a boil. Turn off heat and stir in powdered milk and potato flakes. Add Miracle Whip, drained corn, diced green onion and adjust seasonings.
These potatoes don’t have any butter, sour cream, or cheese added but they taste just as good.