Samosa Potato Mash
Curried potato and peas out of one pot. The filling without the fried shell.
- calories
- 620
- weight
- 4 oz
- cal / oz
- 155
- protein
- 12 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 6 min
- total time
- 8 min
- water
- 400 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Thru-hike
- Bikepacking
- Basecamp
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant mashed potato flakes | 3/4 cup | check the label if you need it gluten-free |
|---|---|---|
| Freeze-dried peas | 1/4 cup | |
| Dried minced onion | 2 tbsp | |
| Curry powder | 2 tsp | |
| Ground ginger | 1/2 tsp | |
| Brown mustard seeds | 1/2 tsp | |
| Olive oil | 2 tbsp | dropper bottle |
| Dried cilantro | 1 tsp | optional, it fades fast |
| Salt and pepper | to taste |
Method
- Put the oil in the dry pot over a low flame and drop in the mustard seeds. Thirty seconds, until they start popping. Pull the pot off before they burn.
- Add 400 ml of water, the dried onion, and the peas. Bring it to a boil and let it run one minute so the onion softens.
- Kill the heat. Stir in the curry powder and ginger.
- Add the potato flakes a third at a time, stirring between. Stop when it holds a spoon.
- Let it sit two minutes, then salt heavily and add the cilantro.
A samosa is mostly a delivery vehicle for spiced potato, and the shell is the part you cannot make on a stove with one pot. So this is the filling, eaten straight. Instant flakes replace the baked russet, freeze-dried peas replace cooked ones, and dried onion rehydrates in the same boil.
The mustard seeds are worth the extra thirty seconds. Popped in hot oil they go nutty; stirred in dry they taste like gravel. Butter and yogurt are gone because neither travels, and the oil goes in at the start instead, where it also carries the spice. Salt harder than feels right — potato flakes absorb it and go flat otherwise.
Packing
Flakes, peas, onion, and spices go in one bag at home, with the mustard seeds in a separate corner twist so you can bloom them first. Oil rides in its own bottle.
Variations
- A packet of coconut milk powder in the dry mix makes it richer and closer to a korma.
- Add a foil packet of chicken if you want the protein.
- Crushed chili flakes or a green chili powder if the curry powder is mild.
https://domesticsuperhero.com/samosa-stuffed-baked-potatoes