Better Backpacking Instant Mashed Potatoes

Ingredients

• •1 ¼ cups Water
• •2 tablespoons Unsalted butter
• •½ teaspoon Kosher salt
• •¼ teaspoon Garlic powder
• •½ cup Cold milk
• •¼ cup Sour cream
• •1 ⅓ cups Instant potato flakes
• •Ground black pepper
• •Chopped chives

Equipment

• • Small saucepan
• • Measuring cups
• • Whisk or spatula
• • Fork

Instructions

1. 1Measure out and prep the ingredients before beginning as this recipe moves quickly.
2. 2Bring water to a boil in a small saucepan and add the butter, salt, and garlic powder. Stir until the butter melts, then remove the pan from the heat.
3. 3Stir in the milk and sour cream until liquefied.
4. 4Add the potato flakes and stir very briefly, just enough to moisten them all and submerge them in the liquid. Then let everything sit undisturbed for 60-90 seconds for the flakes to absorb the liquid and thicken, then briefly stir again as the mashed potatoes take shape.
5. 5If after letting the potatoes sit and briefly stirring you find they are thinner than you'd like, sprinkle/stir in additional potato flakes about one tablespoon at a time until to your liking. If at any point the potatoes thicken up too much, stir in an extra drizzle of milk. Don't overstir the potatoes during this point - use a fork to work any extra flakes or milk in.
6. 6Serve with freshly cracked black pepper, chopped chives, melted butter, gravy, etc.