Recipe: Loaded Mashed Potatoes

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.

backpacking recipe: loaded mashed potatoes

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

  • 1 cup instant mashed potatoes, Bob’s Red Mill
  • 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

backpacking recipe: loaded mashed potatoes

Sourcing the ingredients

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 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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