Make Your Own Crispy Potato Croquettes with a Trio of Dipping Sauces Using U.S. Dehydrated Potatoes

As a solo parent and yaya-less mom of two kids, I don’t have the luxury to prepare and cook meals that are too complicated and time-consuming. Between working full-time and raising two children, finding easy and healthy recipes that my kids will actually eat and enjoy is one of my biggest challenges.

It's quite stressful to plan, prepare, and cook meals on a daily basis! That's why I’ve decided to focus on prepping dishes that are quick, easy, appetizing, and cost-efficient without skimping on nutrition. This gives me more time to bond with my kids.

There’s gotta be an easier way to make healthy meals that are quick and delicious, right? Well, yes, there is! High five, moms! So let me share with you my favorite recipe!

Crispy Potato Croquettes

On a really busy day, this super easy Crispy Potato Croquettes recipe using U.S. dehydrated potato flakes (dehy or instant) is one of my top and most "a-peeling" picks. It's quick to put together, leaving a lot more time to relax at the table and it just might become one of your kid’s favorite dishes, too!  

You'd be surprised how dehy can create magic on a lot of different dishes. They can be easily added to soups or sauces for texture and flavor. Plus, potatoes are naturally cholesterol-, sodium-, gluten-, and fat- free. It’s also a great way to add fiber to your kid's meals, and get the other awesome nutrients that potatoes offer such as vitamin c, potassium, and good carbs!

The fact that I used dehy straight from the bag without spending a good amount of time washing, peeling, washing (again!), and slicing saves so much time.  With dehy, you can say goodbye to those “panicky feelings” when you’re scrambling to cook something good for dinner! Check out this quick and easy recipe below.


150 grams dehy potato flakes

150 ml milk

50 grams butter

350 ml water

10 grams salt

1 piece egg, beaten

½ teaspoon lemon juice

½ cup all-purpose flour

½ cup bread crumbs

oil for frying

parsley for garnish


1. Combine water, salt and butter. Heat to boil.

2. Remove from heat and add cold milk. Gently add in the potato flakes. Stir and mix. Transfer to a mixing bowl.

3. Season with lemon juice, salt and pepper. Shape into croquettes.

4. Do the breading procedure: flour, eggs then bread crumbs.

5. Add the oil to a large skillet over medium heat. Gently pan-fry until golden brown in color. Take off from pan and drain excess oil on paper towels.

6. Serve with your favorite dip.

See? These crispy potato croquettes could not be any easier!  You could easily mix in cheeses or meats as fillings. It’s an excellent recipe to use leftovers, too.

Trio of Dipping Sauces

Personally, I love making my own dipping sauces. I created three easy dips using dehy that my kids love! You can whip them up pretty quickly, even on a busy week night. All you need are a handful of ingredients that you may already have in your fridge or pantry. 

The Gluten-Free Gravy:


2 tablespoons butter

1 tablespoon dehy potato flakes

2 cups chicken stock

1 tablespoon liquid seasoning

½ teaspoon salt

½ teaspoon black pepper


All you need to thicken your kid's favorite gravy without using flour is dehy! In a small pan, melt butter in a medium sauce pan over medium heat. Using a whisk, add in the instant potato flakes very slowly while whisking quickly to avoid clumps.  Starting with 1 tbsp of potato flakes will make it easy to gauge how much you need. Continue to add the potato flakes a little at a time until it reaches your desired consistency. Then add the broth, pepper and liquid seasoning. Bring to a boil and then reduce heat to a simmer. Simmer for 15 minutes. If the gravy becomes too thick, slowly stir in some broth. Usually, one tablespoon of potato flakes per cup of stock makes a gravy with  medium thickness.

Bechamel Sauce:


2 tablespoons butter

1 tablespoon dehy otato flakes

1¼ cups milk, heated


Freshly ground pepper


Melt the butter in a saucepan. Stir in potato flakes and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 minutes more. Remove from the heat. The finished sauce should have a thick, gravy-like consistency. 

Sriracha Cheese Dip:


4 ounces cheddar cheese, shredded

4 ounces parmesan cheese, grated

1 cup whole milk

2 tablespoons butter

1 tablespoon dehy potato flakes

1 tablespoon sriracha

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Salt to taste


Melt the butter over medium heat. Add the potato flakes and continuously whisk until combined. Slowly pour the milk and add the sriracha while whisking until there are no more lumps.  Simmer the mix for approximately 5 minutes to allow it to slightly thicken. Remove the mix from the heat, then add the cheddar cheese, garlic powder, salt, and cayenne pepper. Stir until the cheese is melted and the sauce is well combined.

Do you have any tips or tricks for preparing quick and healthy meals for your family? Let me know in the comments below, I’d love to learn from you!

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