Colcannon Mashers
Ingredients:
- ¾ cup instant mashed potatoes
- 2 Tbsp butter powder
- 2 Tbsp dry milk
- 2 Tbsp shelf stable bacon or bacon bits
- 2 Tbsp dried shredded cabbage
- 1 Tbsp diced dried shallots or onion
- 1 tsp dried parsley
- 1 tsp ground black pepper
Instructions:
At home pack everything a quart freezer or sandwich bag. Mark bag “Add 1¼ cups water”.
FBC method:
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.
Add salt to taste, if desired.
Serves 1.
Notes:
The bacon can be left out for vegetarian, or for a “meatier” version use a 3 or 5-ounce can of chicken, added with the water.