Instant mashed potatoes are commonplace on grocery shelves and have found wide use institutionally and in domestic and international food aid programs. The most successful form of instant mashed potatoes resulted from the flake process developed in the 1950s and 1960s at the Eastern Regional Research Center, a United States Department of Agriculture facility outside of Philadelphia. The process for reconstituting instant mashed potatoes devised at this facility utilized dehydration technology. Subsequent research at the ERRC led to the introduction of other high-quality dehydrated vegetable products, many of these the result of research in explosion-puffing processes.