Recipe by Matt LeCheminant
Mashed potatoes only need one big pot and a masher. They are easy to cook on a camp stove, and they hold their heat well if you keep the pot covered.
Serves: 8 people Time: 35 minutes
Ingredients
- 3 pounds potatoes (russet or Yukon Gold)
- 4 tablespoons butter
- 3/4 cup warm milk
- 1 1/2 teaspoons salt, plus more to taste
- Pepper
Steps
- Peel and cut the potatoes into 1 1/2 inch chunks.
- Cover with cold salted water in a large pot and bring to a boil.
- Simmer 15 to 20 minutes, until a fork slides in easily.
- Drain, return the potatoes to the warm pot, and add the butter and warm milk.
- Mash until smooth and season to taste. Keep the lid on until you serve.
Tips
- Warm the milk in a small pot first. Cold milk makes the potatoes gluey and cool.
- Do not overwork them. Mash just until smooth.
- Wrap the covered pot in a towel and it will stay hot for 20 to 30 minutes.
At home
The method is the same on a home stove.
Gear we use
- Large pot with a lid
- Potato masher
- Camp stove with two burners
Our overnight and multi-day trips include meals cooked by our guides.
Matt LeCheminant owns Wild River Adventures in Riggins, Idaho with his dad Alan. He grew up in boats and has a water engineering degree.