Servings: 10-12
Approximate Dosage: 15mg per serving of potatoes
Ingredients:
5 pounds Yukon Gold potatoes, (cooked, mashed)
2 (3 ounce) packages cream cheese
¼ cup cannabutter*
¼ cup regular butter
1/2 cup sour cream
1/4 cup milk
1 1/2 teaspoons garlic powder
1 tsp fresh rosemary, chopped (optional)
Ground white pepper to taste
Directions:
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15-20 minutes. Drain, and mash.
While potatoes are still warm, in a large bowl, combine mashed potatoes, cannabutter, milk, butter, cream cheese, sour cream, garlic powder, and pepper. Sprinkle fresh rosemary on top. Serve and enjoy!
*Low-tolerance consumers may want to adjust the recipe and do half regular butter/half infused butter if they’re worried about potency, especially if pairing with other cannabis-infused dishes. Please enjoy responsibly!
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The post Recipe: How to Make Creamy Cannabis-Infused Mashed Potatoes appeared first on Leafly.
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