Backpacking 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


Memorable Backcountry Meals – 44 Recipes Worth Making

This recipe is from our cookbook “Memorable Backcountry Meals: 44 Recipes Worth Making
Learn more and purchase direct from the authors


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.


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

backpacking recipe - loaded mashed potatoes

backpacking recipe - loaded mashed potatoes

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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