Food is not just eating energy. It’s an experience.
I am always amazed that when I hike I crave all sorts of things I never eat at home – loads of salt, carbs and fat – and I still lose weight. The problem for me is that I forget how it feels on the trail when I’m back in life, so I need to remind myself to bring the right food to stay energized. Creamy, salty, buttery loaded potatoes is one such food, but I’m horrified by the junk added to store-bought potato flakes – and how overpriced they are – so I decided to save money and dehydrate potatoes myself, adding only what I wanted. They are surprisingly lightweight, versatile and easy to cook.
Here’s what you’ll need:
10 pounds potatoes (Yukon Gold mash really well, but you can use any kind)
8 cups broth
salt/pepper to taste
Herbs, e.g. dill, chives, parsley
Dried whole milk
Dried peas, carrots, peppers, etc.
Here’s what you do:
- Boil potatoes until you can stick a fork through them. I leave the skins on.
- Mash the potatoes slowly adding the broth
- Place in a food processor or blender to make them smooth
- Pour onto dehydrator trays, almost like you’re frosting a cake
- Crank up the dehydrator to 140 degrees
- Occasionally check and flip. I cut the pieces smaller into strips as it dries for that “bark” look.
- Fully cool before packing into vacuum seal bags and store in the freezer until ready to use.
- I add the powdered ingredients and dehydrated vegetables to the dried bark when packaging and not to the mash before drying.
- The bark is so crunchy, it tends to make small holes in to vacuum seal bags, but I have never had a problem with spoilage
- The rehydrated bark makes more of a potato soup than mashed potatoes. I often add another helping of dried broth on the trail for even more salt!