Dehydrated potato products formed when cooked mash is spread onto hot drums and scraped off as paper-thin sheets, later milled into flakes or granules. Stirred into doughs they add potato character and moisture retention, while a quick whisk with hot water or milk rebuilds them into instant mashed potato with a smooth, lump-free body. Manufacturers prize their rapid rehydration and batch-to-batch consistency for soups, coatings, snacks, and bakery lines. Dry storage and moisture-proof packaging protect them from caking, and quality checks confirm color, density, and freedom from scorched particles.