Instant mashed potatoes are an easy to make meal for backpacking. No cooking on the stove is required, so this recipe is great for those who just want to add boiling water to a meal and will be ready to eat in 10 minutes or less.

This recipe can be easily modified with different types of cheese (or leave it out to go vegan) or veggies. Sometimes I like to add bacon jerky for extra protein and flavor, although any type of jerky could be used.

Ingredients

Makes 1 serving

• 1 cup instant potato flakes
• 2 tablespoons freeze dried cheese OR powdered cheese
• 1 tablespoon butter powder
• 2 tablespoons sour cream powder
• 1 tablespoon dehydrated green onions
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 teaspoon dried parsley
• 1/2 ounce bacon jerky

Sourcing the ingredients

• instant potato flakes: from Bob’s Red Mill (no additives, just potatoes!)
• freeze-dried cheese: from Packet Gourmet
• powdered cheese: Anthony’s Cheddar Cheese Powder
• butter powder: from Packit Gourmet
• sour cream powder: from Packit Gourmet
• green onions: I get these at any grocery store and dehydrate them at home
• bacon jerky: Oberto Applewood Smoked Bacon Jerky

At Camp

Note that it’s important to add the water and boil first, then add the ingredients. Otherwise, the mashed potatoes soak up all of the liquid and it’s difficult to bring to a boil without burning.

• Heat bacon in the pan until hot. Remove and set aside. (or just add the bacon at the end without heating)
• Heat 1 cup of water to boiling
• Add all ingredients and stir well to mix
• Cover and let sit for 10 minutes, or until everything is fully rehydrated

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