Day Late – Tater Tuesday!
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Rosemary Pine Nut Taters
Serves 11/2 cup instant mashed potatoes (garlic or herb flavor)
1/2 teaspoon rosemary, finely crushed
1-2 tablespoons toasted pine nuts
1-2 tablespoons extra virgin olive oilAt home: combine the potatoes and rosemary in a zip locking plastic bag. Carry the pine nuts in a second bag and the oil in a screw top container.
In camp: add about 1 cup of hot water to the potatoes. Stir well. Top with the pine nuts and drizzle with olive oil before serving.
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