Backcountry Gourmet: Light or Loaded Baked Potato Mash

Don’t just settle for boring backpacking cuisine. Bland potatoes? NO WAY! Think outside the box and pair the backpacking basics with some tasty mix-ins to take it to another level.  The options are endless.  This is one recipe you can have fun with because you can make it as simple or as loaded as you want it to be.  I’ve never been one for boring anything in the backcountry, so of course it was obvious that I would take this recipe to another level and really load it up.

The key to making this a great recipe is tailoring it to your needs and wants.  If you want to go ultralight, you can find ingredients to make this recipe jazzed without adding a lot of weight.  Using the ziploc freezer bag method for rehydrating and eating will make for easy prep and clean up.  If you don’t mind a few extra ounces, there are endless opportunities to take this recipe as far as you want to go.

If you want to go extra light:

• 1 Serving Dehydrated Potatoes (I love Idahoan butter and herb for this recipe). I typically use about 1 cup of water per half a cup of potatoes but follow what the instructions say on the package of your selected potatoes.
• 1 Pkg Butter Buds (or a couple of shakes if you don’t have individual servings)
• Spices:  I like S + P to taste, a shake of garlic powder and some red pepper flakes
• Freeze dried chives (about 1 tablespoon)
• French fried onions and / or jalapenos (as many as you desire)
• Trader Giotto’s Oven Baked Cheese Bites or Cheese Whisps (Broken into pieces)
• Bacon Jerky (ripped into pieces)

I package my serving of potatoes, spices, and butter buds in a ziploc freezer bag.  In a separate bag I store my chives, onions, cheese bites and jerky that I want to add in.  Boil your water and pour carefully into your ziploc of potatoes.  Once the potatoes have mixed and rehydrated, add your mix ins and enjoy !

If you want an extra extra tasty feast, add a few extras ounces:

• 1 Serving Dehydrated Potatoes (see above)
• 1/2 tablespoon butter (or olive oil if you are worried about butter melting in the heat).
• Spices:  I like S + P to taste, a shake of garlic powder and some red pepper flakes
• Dried chives (about 1 tablespoon)
• French fried onions and / or jalapenos (as much as you desire)
• Cheese – Babybels or vacuum-sealed, hard cheese keeps well in the heat.
• Bacon bits (shelf stable bacon fried up in a pan or pre-made bacon bits are easy and keep well).
• Ranch Dressing –  Get the single serving packages from fast food places.  They travel well.

Just like above, package the serving of potatoes and spices in bag.  In a separate bag, store your other dried mix-ins (chives, onions etc). Boil the water and rehydrate your potato-spice mix. Once the potatoes are mixed and rehydrated, add your mix ins, cheese, bacon and then pour that ranch all over them! Pair this meal with an ice cold beer you chilled in the stream.

As always, I recommend a campfire beverage to pair with this meal.  Enjoy a nice pinot noir or malbec with these loaded and hearty potatoes… or an ice cold brew 🙂  Cheers hikers !