Mashed Potato Burritos can sound like an odd meal, but they work. They’re satisfying and filling. Mashed potatoes are high in potassium, making them a great choice after a hot day of hiking when you have sweated a lot.
We recently updated the recipe so it can be fully shelf-stable, and freeze-dried cheddar cheese (or pepperjack!) can be used.
Using the FBC method to prepare the mashed potatoes makes clean-up a snap.
Mashed Potato Burritos
- ¾ cup instant mashed potatoes
- 1 Tbsp dry milk
- 1 Tbsp butter powder
- 1 Tbsp sour cream powder
- 2 flour tortillas (soft taco size) or up to 4 mini street taco size
- 2 packets salsa
- 1 ounce cheddar or co-jack cheese* (options below)
At home:
Bag the dry ingredients in a pint or quart freezer bag, mark “Add 1 cup water”. Put the tortillas in a tightly sealed plastic bag. Tuck in the salsa and cheese with everything.
Freezer bag method:
Add the hot water to the quart freezer bag. Stir well, seal, and let sit while you prep the cheese.
Insulated mug method:
Add the dry ingredients to your mug along with the boiling water. Stir well and let sit while you prep the cheese.
For both methods:
Slice the cheese up. Lay down a section of clean paper towel. Place your tortillas down. Spread the mashed potatoes between the two tortillas. Top with cheese, then salsa. Roll up and eat.
