Broccoli Cheese Taters is a shelf-stable vegetarian dinner recipe, perfect for having after a long, hot day on the trail. Mashed potatoes are rich in potassium, which can help ward off leg cramps.
The mashers are creamy and smooth, with lots of cheese for a deep, savory flavor. Think of it as broccoli cheddar soup or a baked cheese-covered potato.
The inspiration for the recipe came from a recipe I saw back in 2015. The recipe was double the size, and its recipe writing made it harder to understand. I tweaked the recipe, leaving out the salt and bacon bits (bacon can end up chewy in thick dishes such as mashed potatoes), and made it more friendly to a single hiker.
Broccoli Cheese Taters
Ingredients:
- 1 cup instant mashed potatoes
- ½ cup freeze-dried broccoli
- ¼ cup powdered cheddar cheese
- 1 Tbsp granulated onion
- 1 Tbsp freeze-dried sour cream powder
- 1 Tbsp butter powder
- 1 Tbsp dry milk
Also Take:
- 1 Tbsp or 1 packet of olive oil
At Home:
Pack the dry ingredients into a quart freezer bag or sandwich bag, tuck in the oil packet, and mark “Add 2 cups water”.
FBC Method:
Place the freezer bag in an FBC Cozy or similar, add in the oil and 2 cups boiled water. Stir while adding the water, and into the corners to get all the potatoes mixed.
Seal and rehydrate for 10 minutes, stir well, and eat.
One Pot Method:
Add 2 cups water and the oil to a pot and boil. Turn off the stove, add the dry ingredients, and mix thoroughly with a spoon. Cover and let rehydrate for 5 to 10 minutes. In cooler temperatures or at high altitudes, use a cozy pot to insulate.
Stir up well and enjoy.
Serves 1 huge appetite to 2 smaller servings.
Notes:
I used freeze-dried broccoli; it was nearly all tiny florets, not stems, so it was worth the extra cost versus using stems and florets.
Add a 5-ounce can of chicken with the water step to increase protein if you eat meat.
~Sarah