Next Level Mashed Potatoes

 

It’s a sign you may be spending too much time in the backcountry when you get excited about your instant mashed potato recipe.  I recently shared my excitement over my last batch with a co-worked who immediately laughed hysterically when I told her I took my mashed potatoes to the next level, hence the name.

Now I know I’ve read about the basic instant potatoes recipe on several different backpack sites so some of this has been posted elsewhere but this is my variation.

The basics:

½  cup of instant mashed potatoes

Garlic salt to taste ( I go heavy here)

1 tbsp. dried onions

1 or 2 tbsp. powdered milk

2 tbs. parmesan cheese

Some folks will pack some margarine or butter and perhaps some Spam or bacon bits. I use my dehydrated meat sauce, recipe to follow.  Put all ingredients in a  Ziplock bag.  Add ½ cup of boiling water and mix thoroughly.  Eat right out of the bag.  I find it easier to put the bag in my mug for support.  Quick and easy with no cleanup!

Dehydrator Meat Sauce (you need a dehydrator for this recipe)

1lb grass fed ground beef

1lb ground sausage

1 small onion

½ green pepper

½ red pepper

Garlic salt

Diced tomatoes

Whatever else you’re into

First, brown the meat in a frying pan. As soon as the fat has cooked off the meat, use a strainer to drain off all the grease. Next, run the cooked meat under hot, hot water.  The idea here is to get all the grease out of your browned meat.   Next, return the meat to the frying pan and add all the remaining ingredients. Simmer on low heat for about 30 min. and then let it cool.  I usually let it sit for 30 min or so.  Now you’re ready to dehydrate.  Time will depend on the dehydrator you are using.  I have a good size 9 tray (20×20 I think).  Spread parchment paper on the tray then spoon the mix evenly on each tray and dehydrate until completely dry and brittle.  I run it through the food processor and turn it into a coarse powder so that it rehydrates better.  When it comes to rehydrating I use the Ziplock bowls with screw on lids.  Add enough to suit your needs and add water.  I like mine on the thicker side so I add a bit and stir, let it sit and check the consistency in about 5 minutes,  then add more water if needed.  If I’m using with “Next Level Mashed Potatoes” I don’t usually use hot water, as it helps cool the potatoes.  If I’m using it with spaghetti of rice then I’ll use hot water.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s