Mashed potatoes are yummy at any time, but especially so after a long day on the trail. Here are five ways to make them even more scrumptious. 

1. Mexican mash
Mash one ripe avocado with a squeeze of lemon juice, quarter teaspoon garlic powder and season with salt and pepper. Fry a small onion and add 400g of refried beans and three tablespoons of tomato paste. Place a good dollop of mash in your bowl topped with bean mix and guacamole. To serve, sprinkle with a little chilli powder, grated cheese and corn chips.

2. Mince mash
Rehydrate one small packet of dehydrated veggies and set aside. Fry an onion in a tablespoon of oil and then add 200g mince (use veggie mince if vegetarian) and three tablespoons of tomato paste. Season with salt and pepper and sauté until browned and cooked through. Add veggies and cook for three minutes. Serve on top of mash with tomato relish.

3. Smoked fish and caramelised onion mash
Thinly slice an onion and sauté in two tablespoons of oil over a low heat until soft. Add a tablespoon of brown sugar and cook for two minutes until sugar starts to caramelise. Flake 200g of smoked fish (or a 200g tin of tuna) into small pieces and stir through mash along with onions. Serve topped with a sprinkle of sesame seeds.

4. Morning after fritters
For when you have too much mash, add a little flour and an egg to your mash and shape into small fritters, fry in a little oil until golden on both sides. Serve for breakfast topped with relish and grated cheese.

5. Cheesy miso and walnut mash
Grate half a cup of cheese (use dairy-free if desired) and add to mash along with two finely sliced spring onions, one tablespoon miso paste and half a cup of chopped walnuts. For an extra treat, add thinly sliced and fried bacon or tempeh. If you want to make it into a larger meal, serve with sausages and chutney.

For all recipes, rehydrate mash according to the packet instructions and keep warm. Recipes are based on one packet of 160g Back Country Cuisine instant mash.