Let us bring back Tater Tuesday – which for a long time I did weekly. It was always a fun one – come up with a new mashed potato recipe every week.
I had been asked over on the Whiteblaze forums if I could take a recipe seen on Food Network and make it trail doable. It wasn’t to hard to figure it out and I had everything on hand.
I included all three methods of making the recipe.
In a sandwich or quart freezer bag:
3/4 cup instant mashed potatoes
2 Tbsp butter powder
2Tbsp dry milk
2 Tbsp shelf stable bacon or bacon bits
2 Tbsp dried shredded cabbage
1 Tbsp dried diced shallots or onions
1 tsp dried parsley
1/4 tsp ground black pepper
Salt to taste
Add 1 1/4 cups near boiling water to the bag. Stir well, getting into the corners. Seal tightly and put in a cozy for 15 minutes. Stir again before serving.
Insulated mug method:
Add 1 1/4 cups boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Stir again before serving.
One pot method:
Bring 1 1/4 cups water to a boil. Turn off the stove and in the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Stir again before serving. In cold temperatures you may want to put your pot in a pot cozy.
Salt to taste, if desired.