Instant mashed potatoes

Flaked instant mashed potatoes are most commonly found in stores in the United States, Mexico and Canada.

The practice of drying starchy root vegetables for preservation and portability is widely attested around the world, and likely dates back to before the advent of agriculture.

[2] U.S. Patent 1025373, developed by Ernest William Cooke, 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.

In 1962, Canadian scientist Edward A. Asselbergs was issued U.S. Patent 3,260,607, entitled "Preparation of dehydrated cooked mashed potato", for a particular industrial method of producing the product.

In other respects they are 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.