These are my ultimate favorite marijuana mashed potatoes! Apparently, I am not alone. No matter how much I make, they ALWAYS disappear. I like to serve in individual ramekins so people remember they are in fact medicated and don't overindulge.
What’s not to like? Roasted garlic, sour cream, and fresh chives or green onions add lots of flavor, to the point where you will barely taste the cannabis, if at all.
I like to use half Yukon Gold and half Russet potatoes for the best texture, but you could use all of either variety in this recipe and still get terrific results. I use Marijuana Butter to infuse this recipe.
A note about the Dosing on this recipe!
This recipe will have about 40 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Marijuana Mashed Potatoes with Roasted Garlic, Sour Cream and Chives
- 1 head garlic
- 1 teaspoon olive oil
- 3 pounds potatoes peeled (see note above)
- 2 tablespoons cannabis infused butter
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/4 cup fresh chives fresh, or green onions, chopped
- Salt to taste
- Pepper to taste
- Preheat oven to 400 degrees F. Peel as much of the loose papery white skin off the head of garlic with your fingers as you can. Don’t worry, the cloves of garlic will still have peels on them. Place the garlic head in the middle of a square of aluminum foil about 5 inches square. Drizzle some olive oil over the garlic. Cover the bulb with aluminum foil and bake for about 25 minutes or until the cloves feel soft when pressed. Remove from oven and set aside to cool.
- Peel potatoes and cut into chunks.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10 minutes.
- Drain potatoes in a colander. Add hot potatoes to a large bowl. Squeeze garlic out of the cooled roasted garlic head and add to potatoes along with cannabutter, butter, sour cream, and chives or green onions. Use an electric mixer or use a potato maser to mash by hand until potatoes are mashed to your perfect consistency (personally I always like a few lumps) and the ingredients are well mixed and evenly combined. Season to taste with salt and pepper and serve.