Instant mashed potatoes are one of my go-to backpacking foods. Not only can you find them in pretty much every supermarket for dirt cheap, they don’t even need to be cooked — you can make them with the cold-soak method. Obviously eating plain mashed potatoes when backpacking would be boring. Here’s one recipe for sprucing them up.
You can find more easy backpacking meal ideas from supermarket foods here.
- 60g instant mashed potato flakes (about 210 calories)
- 2 shelf-stable sausages or 60g/2oz of jerky (about 260 calories)
- 1 Tbsp. dried mushroom powder (only about 10 calories) – powdered mushrooms rehydrate easier than whole pieces!
- Spices, herbs, salt
- Handful of foraged greens (too few calories to bother calculating)
- 1 Tbsp. olive oil (120 calories)
- Calories: approx. 600
- Weight: approx. 140g/4.9oz
- At home, put the instant potato flakes in a baggie. Add any herbs and spices you want to the flakes. I added Italian seasoning.
- On the trail: Put your greens (I like hogweed but stinging nettles are also easy to find) and dried mushrooms into 1 cup/240ml of water. If using jerky, put it in the water too.
- Bring the water to a boil.
- Once boiling, turn off stove. Stir in instant potato flakes. If you used sausage instead of jerky, add it now.
- Add salt and olive oil.