Loaded Mashed Potatoes

A simple and flexible meal that even a thru-hiker can enjoy

Idahoan Instant Mashed Potatoes are a staple in the diet of the average thru-hiker, and this recipe is a way to take them to another level. You can use any combination of the ingredients that I used, or even add some of your own. Almost all of them are easily found at a typical grocery store. And it’s super easy- just boil water and add the ingredients.

The version I made on my section hike last week looked like this when unpacked, prior to cooking:

INGREDIENTS:

One 4 oz. packet of Idahoan Instant Potatoes (I used the buttery one)

1-2 oz. real bacon bits

1 oz. freeze-dried shredded cheddar cheese. Or use the real thing. Or even leave it out.

1 TB instant milk in mini ziploc

2 TB cream cheese powder in mini ziploc

Big pinch granulated garlic, or garlic salt, or Everglades Heat seasoning. Or all of them.

1 packet of Ghee

Several packets of parmesan cheese (1/2-1 oz. total)

1 TB dehydrated green onion (Litehouse for example)

1 tsp dehydrated parsley (again, Litehouse for example)

Other options- dried chives, salt and pepper, other spice or seasoning mixes, etc.

DIRECTIONS:

Splash some water on the dehydrated cheddar if you’re using it.

Bring 9 oz. of water to a boil in a pot of approximately 0.9L size.

Mix in all of the ingredients and stir vigorously to mix.

Ingest.