Mashed Potato Burritos


Mashed Potato Burritos
Recipe Type: Dinner, Lunch
Cuisine: Freezer Bag Cooking
Author: Sarah
Prep time:
Total time:
Serves: 1
Description Mashers wrapped up with cheese and salsa.
  • 3⁄4 c instant mashed potatoes
  • 1 T dry milk
  • 1 T butter powder
  • 1 T sour cream powder
  • 2 flour tortillas
  • 2 pkt salsa
  • 1 oz cheddar or cojack cheese
  • 1 c water
  1. At home:
  2. Bag the dry ingredients in a pint freezer bag. Put the tortillas in a tightly sealed plastic bag. Tuck in the salsa and cheese with everything.
  3. On trail:
  4. Freezer bag method:
  5. Add the hot water to the quart freezer bag. Stir well, seal and let sit while you prep the cheese.
  6. Insulated mug method:
  7. Add the dry ingredients to your mug along with the boiling water. Stir well and let sit while you prep the cheese.
  8. For both methods:
  9. 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.
In the video I used packets of 505 salsa, though one can use any favorite brand – be it from fast food joints to tubs of it, to home made DIY salsa. For the cheese I used Tillamook’s 3/4 ounce wrapped slices. Good stuff! Out West you can find them often sold individually in grocery stores. Sub in any other brand.[br]Find the butter and sour cream powders at