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Anyone care to share their pros and cons of using flakes versus real potatoes?  Everything that I read states that potatoes are made up of so much water, that the flakes are the way to go.  Being in Alaska, I also feel that storage and consistency is important.  I would love to keep it Alaskan potatoes but unless some farmer starts offering flakes up here, it really just isn't feasible.  Anyone have good recommendations for Potato Flake manufacturers?  I would also like to use more Glacier Water and if the flakes are dried, then it give us the opportunity of using more of the glacier water.

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I recall reading somewhere a starch spud is about 20% starch and much less (15%??) for eatin' spuds.  Based on those (potentially incorrect) figures just run some numbers to see if you'd be adding back more water to rehydrated the flakes.

 

 

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It doesn't matter whether you use the genuine article or flakes as there is still going to be a lot of water involved. However, using your Alaskan spuds is a great marketing plus point. I am experienced in making potato vodka and I can tell you it is not simple, primarily due to the liquefaction issue. The spud is a hard taskmaster and every seven year old knows that potato and water together makes GLUE. If you need help putting together the right equipment and process for mashing and distilling a great potato vodka, I would be pleased to help you. 

Best, Gerard.  https://www.linkedin.com/in/gerard-evans-1b2b8a58/

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